Roast Herbed Sweet Potatoes with Bacon & Onions
YIELD Makes 10 to 12 servings
|3||thick slices applewood-smoked or peppered bacon, diced|
|2||pounds sweet potatoes, peeled and cut into 2-inch chunks|
|2||medium onions, cut into 8 wedges|
|1||teaspoon dried thyme|
|1/4||teaspoon black pepper|
- Preheat oven to 375°F. Cook bacon in large, deep skillet until crisp. Remove from heat. Transfer bacon to paper towels; set aside. Add potatoes and onions to drippings in skillet; toss until coated. Stir in salt, thyme and pepper.
- Spread mixture in single layer in ungreased 15X10-inch jelly-roll pan or shallow roasting pan. Bake 40 to 50 minutes or until golden brown and tender. Transfer to serving bowl; sprinkle with bacon.
Potatoes can be prepared and baked up to 4 hours before serving; let stand at room temperature. When turkey comes out of oven, turn oven to 375°F and reheat while turkey stands and is carved. (Or, bake at 325°F alongside turkey for 1 hour.)
This recipe appears in: Vegetable Side Dish
|Total Fat||1.5 g|
|Calories from Fat||14 %|