| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 slices thick-cut bacon
- 2 teaspoons maple syrup
- 1 teaspoon paprika
- Kosher salt
- 4 medium sweet potatoes (about 2 pounds)
- Chopped fresh chives, for garnish
Instructions
- Preheat the oven to 425 degrees F.
- To a large cast-iron pan, add the bacon in an even layer. Turn the heat to medium and cook until crispy, around 4 minutes per side. Drain on paper towels and set aside. When cool enough to handle, break into pieces.
- To the bacon fat in the pan, add the maple syrup, paprika and 2 teaspoons salt. Set aside.
- One at a time, place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice each potato into 1/8-inch-thick slices; the spoon handles will prevent the knife from cutting all the way through. Place the potatoes in the pan and baste with the bacon fat/maple syrup mixture all over, including the bottoms and in between the slices. Roast until the potatoes are soft, basting halfway through, about 1 hour. Remove from the oven and add bacon between the slices. Place on a serving platter and garnish with the chives and salt to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 272 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 19 mg |
| Sodium | 604 mg |
Reviews
So good! Can’t wait to make again.
Yes loved it.
Turned out wonderful! I will make this again. Everyone loved it for our Thanksgiving dinner. I used 1/2 pound of bacon for six large sweet potatoes. Too many for my cast iron skillet so I just put them in a glass baking dish and baked. I basted once with drippings left in the cold cast iron skillet and that worked great. I used one and a half of the seasonings listed in the recipe since I used another two potatoes. And for the paprika I put in half teaspoon of smoked paprika and the rest plain. Definitely a keeper! Thanks, Molly!
I made these for Thanksgiving. The family liked them a lot. I got a late start so I microwaved them for about 7 min to partially cook them and finished them in the oven. Also next time I will probably put the bacon grease, maple syrup and paprika in a bowl and use that to baste them during cooking. When I put the maple syrup in the skillet and added paprika it just turned into a blob. Luckily I had bacon grease in the fridge and I was able to wipe out the skillet and redo it. Make sure the skillet is not on heat when you add syrup…lesson learned! lol 🙂
Easily to scale down for a single person – DELISH!!
These are awesome, HOWEVER!!!!!!! I’d love to know ANYONE that didn’t encounter the maple syrup crystalizing in the hot bacon grease in a 425 degree oven! I used pure Wisconsin maple syrup and it just burned in that hot of an oven. At the half way point, thanks to using a non-stick cast iron pan, I was able to fish out the sugar in one piece. I added more bacon grease (which I keep plenty of in the fridge) to compensate and continued to baste. I think the paprika got swept up in the burnt sugar/syrup, so I had no hint of that. All that being said, these were still great! The next time I make them, I will leave just a small amount of bacon drippings in the pan to bake the potato and mix the rest of the drippings with the syrup, salt and paprika in a separate dish and leave it one the side and baste it as Molly shows.
But seriously! Sugar/syrup at 425 degrees? I should have known better.
a lesson on potatoes…..light in color is the sweet potato, less sweet. Yams are the more red in color and very sweet when baked. So you want to check the potato for choosing the red colored ones. Tip, just scratch the peel down to skin to check the color for sure. Chef Linda
Loved it. The hasselback cut and bacon was a hit for my bf. He generally doesn’t care for sweet potatoes but this changed his mind.
This is amazing. When I was cooking it I remember thinking that it wasn’t going to have much flavor. I told my wife that I have a feeling that we are going to be disappointed. Boy was I wrong. I’m not even a huge fan of sweet potatoes but this is one of the best foods I have ever tasted. I promise you that you will not be disappointed if you try this one!
Delicious…..