Roasted Sweet Potatoes with Candied Bacon

• Gluten free

• Meat

  • 1/2 lb Bacon

• Produce

  • 1/2 cup Raisins
  • 3 Sweet potatoes

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 2 Pinch Salt & pepper

• Nuts & Seeds

  • 3 oz Pecan

• Dairy

  • 3 tbsp Butter

Found on familyfreshmeals.com

Description

Ingredients

• For the Candied Bacon & Pecans:
• ½ lb bacon
• 1 oz pecans, roughly chopped
• ¼ cup brown sugar
• 2 tablespoons butter
• Pinch Salt & Pepper
• For Potatoes:
• 3 Sweet Potatoes
• 1 tablespoon butter
• 1 teaspoon cinnamon
• ¼ cup brown sugar
• ½ cup raisins
• 2 oz pecans, chopped
• Pinch Salt & Pepper

Directions

• To candy the bacon, preheat the oven to 375° F. Cut the bacon into 1-2 pieces, place in a small bowl.
• Melt the butter, use a microwave safe dish for 20 seconds. Pour the butter, brown sugar, pecans, salt & pepper over the bacon and mix well.
• Spread out onto a sheet pan and bake for 15 minutes or until bacon starts to crisp. Use a spatula to remove and spread out onto parchment paper. Set aside.
• For the sweet potato:
• Dice the potato into 2 inch chunks, boil until just slightly fork tender. Drain all water and set aside.
• In a microwave safe dish (I used a glass measuring cup) , add the butter and brown sugar. Heat for 20 seconds in the microwave, or until butter is completely melted. Pour over the sweet potatoes , add the raisins, cinnamon, salt & pepper and half of the candied bacon/pecan mixture. Stir until combined.
• Transfer to a baking dish and top with remaining candied bacon & pecans.
• Bake for 20 minutes on 350.