Roasted Sweet Potato Wedges with Bourbon-Bacon Glaze

• Meat

  • 4 slices Bacon, cooked

• Produce

  • 2 tsp Ginger, fresh
  • 2 Shallots
  • 3 Sweet potatoes or yams, medium

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 1/2 tsp Ghee or brown butter

• Beer, Wine & Liquor

  • 1/3 cup Bourbon or rum

Found on paleonewbie.com

Ingredients

• 3 medium sweet potatoes or yams
• 4 slices of cooked bacon (reserve bacon fat in skillet)
• 1 1/2 tsp ghee or brown butter
• 2 shallots, diced
• 1/3 cup bourbon or rum
• 2 tsp fresh ginger, peeled and minced
• 1 Tbsp pure maple syrup
• Salt and pepper – to taste

Directions

• Preheat oven to 400º F
• Cut potatoes into wedges. Please in a single layer inside rimmed baking sheet lined with parchment paper. Set aside.
• Cook bacon until lightly brown but not crisp. Drain strips on paper towel, then chop.
• Leave about 2 Tbsp of bacon fat in the skillet. Sauté shallots and ginger for about 2 minutes over medium-high heat.
• Next add your ghee or brown butter, the bourbon (or rum), and the maple syrup to the skillet – stir just until butter melts. Drizzle hot sauce mixture over potato wedges aligned in the pan and top with chopped bacon.
• Roast loosely covered with aluminum foil in 400º F oven. After about 20 minutes, uncover pan and flip wedges over with tongs or a spatula. Continue cooking for another 10-15 minutes – or until potatoes are tender.