Roast Herbed Sweet Potatoes with Bacon Onions


Roast Herbed Sweet Potatoes with Bacon & Onions Photo
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 salt
1 teaspoon dried thyme
1/4 teaspoon black pepper


  1. 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.
  2. 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
Sodium 319 mg
Protein 3 g
Fiber 3 g
Carbohydrate 18 g
Cholesterol 3 mg
Total Fat 1.5 g
Calories from Fat 14 %
Calories 96
Starch 1
Fat .5
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