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  • Eva@ kitcheninspirations.wordpress.com/
    October 3, 2011 at 9:34 am

    What a beautiful variation of the typical bacon wrapped something. We usually do dates (sweet, salty, yum!) I generally par-cook the bacon in the microwave so that it can get crispy really fast in the oven with the soft dates and doesn’t cause the smoke detector to explode!

  • Catt
    October 6, 2011 at 3:40 am

    I followed this recipe to a T and they did not turn out. Sweet potatoes do not cook well unless they are dredged in butter or oil. The bacon did not cover the entire potato piece so the ends did not cook evenly – after 30 minutes some ends were still semi-hard and the bacon had just barely cooked properly. Also, sweet potatoes need salt badly and the bacon did not bring out the flavor of the potato or give it the saltiness that it needed. I decided to try to fix the recipe. I dredged the potato pieces in butter and generously salted and peppered them and cooked them at 400 for about 12 minutes. I then took them out of the oven, placed a large piece of fresh sage on top of each potato piece and wrapped each piece with 1/2 piece of partially cooked bacon (I used the microwave to partially cook the bacon – I tried the packaged cooked bacon and that was completely unsatisfactory). I secured everthing with a toothpick. I then packed about 1/2 tsp. of brown sugar on top of the bacon and drizzled with butter. I returned the potatoes to the oven and baked for about 6 minutes and then immediately salted them again when they came out of the oven. Cooled to room temperature – they are actually better at room temp because you taste each element in the appetizer – the sage, the creamy potato, the slightly crunchy brown sugar and the salt that makes it all come together – this is an absolutely vital step to this recipe. No maple syrup is needed.

    • Sherry
      October 12, 2011 at 6:24 am

      I guess everyone’s ovens are different. Mine turned out wonderful. My sweet potatoes never take as long as white potatoes. I didn’t want to add a lot of sweetness to mine. I have noticed if the bacon is room temperature it stretches and goes around the potato much better. On some potatoes where I tried a whole piece of bacon, it was too much. My potatoes were not the whole length of the potato. I cut in half then cut in thick slices. I love the option of having the maple syrup to dip the potatoes in. The first time I made these I needed toothpicks because the bacon seemed to unravel, this time they did not need the picks for some reason. I used the maple syrup because I like the presentation with the potato.

  • Sherry
    April 5, 2013 at 8:12 am

    This was a paleo recipe and they would not be putting the brown sugar on the potato. I feel like this is an appetizer and not a dessert so I did not want a lot of extra sugar. I certainly did not want the potato totally covered with bacon. I wanted to be able to see the potato at the ends. Mine cooked perfectly as I did them. Some bacon will be saltier than other’s I’m sure. If you taste one and they are not salty enough for you then add a sprinkle of sea salt. Personally I liked a drop or two of the maple syrup. Made for a prettier presentation.

    As far as the potatoes not cooking, these are not cut in huge slabs but more like steak fries.

    I did not precook the bacon but if you leave it to warm up a little to room temperature, 1/2 slice of bacon will more than wrap around a potato wedge.

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    October 17, 2019 at 12:29 pm

    […] FROM THE PAST: These Bacon Wrapped Sweet Potatoes is just another way of cooking sweet potatoes other than cooking with all that sugar and […]