Caramelized Onion & Bacon Compote on Sweet Potato Crostini

• Gluten free
• Paleo

• Meat

  • 5 slices Bacon, thick-sliced

• Produce

  • 3 Dates, pitted & chopped
  • 1 tbsp Rosemary, Fresh
  • 3 Sweet onions
  • 2 Sweet potatoes

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on littlebitsof.com

Ingredients

• 5 slices of thick sliced bacon
• 3 sweet onions, cut in half and thinly sliced
• 1 tablespoon chopped fresh Rosemary
• 3 dates, pitted & chopped
• salt and pepper
• 2 sweet potatoes
• 1 tablespoon olive oil
• salt and pepper

Directions

• Cook bacon in a skillet over medium high heat until cooked through and slightly crispy. Remove from pan, chop, and set aside. Pour out all but about 2 tablespoons of bacon grease from the pan. Reduce heat to medium, add onions to the pan and let cook until caramelized (about 30 minutes), stirring occasionally. They will be done when they are super soft and brown! About halfway through cooking the onions, add rosemary and chopped dates. Once the onions are caramelized, add in chopped bacon and season with salt and pepper.
• Preheat oven to 425 degrees. Thinly slice sweet potatoes into rounds, toss with olive oil, salt and pepper, and spread out in one even layer on a baking sheet. Make sure not to over crowd the pan so they can brown properly. Cook for 20-25 minutes, flipping over half way through, until lightly browned and toasted.
• Top crostini with compote! Enjoy warm or at room temperature.