Bacon-Wrapped Sweet Potatoes

I’m sure it surprises no one that I’m a bacon fiend. From waking up to the smell of bacon on childhood Sunday mornings to curing my own earlier this year, I can’t get enough. Speaking of which, have you seen this bacon alarm clock? Dear Family: HINT, Christmas is coming soon!

While this post could easily turn into an ode to crispy pork belly and a roundup of all the amazing bacon-related recipes and gadgets I’ve found on the internet (just one favorite: bacon-wrapped avocado), I’m holding back for the greater good. The most important thing I have to share with you today is this:

bacon wrapped sweet potatoes

Yes, bacon-wrapped sweet potatoes are just as good as they look, and yes, they are incredibly easy to make for a special breakfast, potluck or party hors d’oeuvres, or-I have to be honest- for dinner, though you may pretend you’re making them as a snack or classy appetizer and then realize that you’ve eaten eight and you aren’t hungry anymore…once you have one, you’ll understand what I mean!

This delectable recipe comes from Food Renegade with a few tweaks. I often wrap just a couple in bacon to save the precious commodity for other treats and then eat most of the sweet potatoes spiced but unwrapped. I’d love to hear your thoughts in the comments.

Bacon-Wrapped Sweet PotatoesServes 6-8 as an appetizer
Prep time: 12 minutes
Cook time: 45 minutes

2 medium-small sweet potatoes
1 pound (16 slices) bacon
2 tablespoons melted butter or ghee (use coconut oil for dairy-free)
1/2 teaspoon chili powder
1 teaspoon finely ground sea salt
optional: a pinch of cayenne pepper for extra heat
optional: the original recipe suggests 4 tablespoons of maple syrup for drizzling- up to you if you’d like some extra sweetness!

Preheat the oven to 350F and line a baking sheet with foil for easy clean-up. Place an oven-safe metal rack on top. Peel sweet potatoes and quarter lengthwise, then cut each quarter in half twice for 32 pieces total. Put in a large mixing bowl.

Combine melted butter, chili powder, salt, and cayenne if using. Pour over the sweet potatoes and toss until evenly coated.

Halve bacon slices width-wise so you have 32 pieces. Wrap each sweet potato with a slice. You can use a toothpick to hold the bacon in place or skewer multiple pieces on a longer skewer. I place them “just so” right on the baking rack so the bacon will stay in place without a skewer if I’m not serving them as appetizers.

Bake for 45 minutes or until a fork slides easily into the sweet potatoes and the bacon is nice and crispy. Remove from heat, drizzle with maple syrup if desired, and allow to cool before serving.

The original recipe with links to choosing the best ingredients can be found at Food Renegade: Bacon Wrapped Sweet Potato Bites.

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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13 Responses to Bacon-Wrapped Sweet Potatoes

  1. Oh my goodness! This must be what heaven tastes like!! 🙂

  2. Bacon? Sweet Potato? I’m THERE!

  3. Carrie says:

    I love this idea. Two of my favorite foods!

  4. I don’t even know how I ended up here, but I thought this post was good. I do not know who you are but certainly you are going to a famous blogger if you are not already 😉 Cheers!

  5. buttoni says:

    This looks soooo good! My mother used to make killer glazed carrots and sometimes parsnips she baked off with a layer of bacon on top. I just loved them, so I;m sure your dish with sweet potato would be fantastic! The chili powder is an interesting twist I’ll have to try! Looking forward to doing this dish soon!

    • Parsnips topped with bacon sound delicious! I would love to see a recipe for that. I hope you enjoy the sweet potatoes!

      • buttoni says:

        Oh, she didn’t really have a recipe. She just sliced the parsnips (or carrots) lengthwise about 1/4″ thick, laid them in a 9×13 pan that had a few tablespoons of melted butter and a sprinkle or two of brown sugar (you could sub in maybe 1T. backstrap molasses there) and covered them with slices of bacon. She baked off at 350º until tender. Seems like they took about 45 minutes to an hour to get tender. The bacon on top gets crispy and flavors the parsnips/carrots divinely. If you try it, you’ll absolutely LOVE either veggie done that way.

      • Wow that sounds divine! I will definitely try that soon!

  6. Carole says:

    Hi there. The current Food on Friday is all about potatoes! So it would be great if you linked this in. This is the link . Have a good week.

  7. Pingback: Paleo Menu: Thanksgiving —

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