Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 people
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Course
Side Dish
Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 3 medium sweet potatoes about 1 1/2 lbs
- 2 teaspoons extra virgin olive oil
- 3 Tablespoons pure maple syrup
- 2 Tablespoons white wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon salted butter or coconut oil
- 3 Tablespoons cooked, crumbled bacon
- 3 Tablespoons chopped walnuts
- 2 teaspoons minced fresh oregano or 1/2 teaspoon dried
Instructions
- Preheat the oven to 425F. Lightly oil a rimmed baking sheet or roasting pan.
- Slice the sweet potatoes into 3/4 inch rounds. Place on the baking sheet and lightly brush with olive oil. Roast, turning once, for about 15-17 minutes. They should be fork-tender but not mushy.
- While the sweet potatoes are roasting, make the glaze. In a small saucepan, whisk together maple syrup, vinegar, pepper and cinnamon over medium heat. Bring to a boil, then remove from heat. Whisk in the butter until melted and the glaze is smooth.
- Remove the roasted sweet potatoes from the oven and arange in an ovenproof serving dish. I like to use enamelware, but Pyrex or Corningware also works - as long as it is oven-to-table.
- Drizzle the glaze generously over the sweet potatoes.
- In a small bowl, mix together the bacon, walnuts and oregano. Sprinkle over the top of the sweet potatoes. Return to the oven for 5 minutes to toast the walnuts and re-crisp the bacon. Serve immediately with any additional maple glaze.
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