Meal Menu Idea:
Roasted Turkey with Aromatics
Savory Roasted Sweet Potatoes with Bacon
Green Beans with Shallots
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| Photo: w.lynne |
Paleo / Whole 30 compliant
12 ounce package uncured, 'Naked' bacon (nitrite & nitrate free)
4 medium sweet potatoes, cubed
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarse ground black pepper
1 onion, diced
* Line a large baking sheet with parchment paper; set aside.
* Cut bacon into 1-inch pieces then fry in a large skillet over medium heat.
* Transfer cooked bacon from pan to a plate lined with paper towels; reserve bacon grease.
* Add onion to the bacon grease and gently fry until lightly browned; remove & set aside.
** Preheat oven to 425 degrees.
* Wash sweet potatoes. Do not peel. Cut into 1/2-inch cubes & place in a large bowl.
* Sprinkle spices over the sweet potatoes and toss to coat.
* Spread sweet potatoes on baking sheet & drizzle with bacon grease... or use a pastry brush to paint the flavorful fat onto the potatoes.
* Roast sweet potatoes for 25-30 minutes or until tender and slightly browned.
* Transfer potatoes to large bowl, add cooked bacon & onion; mix well.
* Transfer to a serving bowl & enjoy!
** Make Ahead Tip:
This dish is perfect to make a day or two in advance. To reheat, place the potato, bacon & onion mixture in a covered oven-proof dish. Heat for 30 minutes at 350 degrees. Voila! Hot & ready to serve!
Recipe: w.lynne
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