"I made this for Thanksgiving dinner and my family went crazy over it. It is simple, looks great on the table and has already been requested for Christmas dinner! This recipe can be adjusted as you like by adding more or less bacon and onions." — Chris B
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sweet potatoes, peeled and cut in 1-inch chunks
ground black pepper
smoked bacon, chopped
onions, thinly sliced
pure maple syrup
First, I grew up with marshmallowy/syrupy sweet potato casseroles and hated them; my palate is far more savory. You can maximize this recipe per your tastes; I did 2 versions tonight. 1st: the "sweet" version with syrup: can't afford pure maple syrup and don't like it. Used the store-brand stuff, reduced it to a near toffee consistency, then added the roasted swt. pot. and onions and bacon. The result was like taffy....chewy, sweet, and beyond flavorful. The 2nd version I did simply omitted the syrup: just the baked swt. pot., smoked bacon and carmelized onions. You know what MAKES this recipe? the thyme. I didn't have fresh; used ground I had on hand (a probable amount and then some) and it gave a wonderful punch and savory=ness to the taste. A great balance to the sweet. (Do add s/p to taste)
I'm a huge fan of all of the ingredients included in this recipe, so I thought I would really enjoy this dish. Once I made it, though, it was such a strange combination and I really didn't like the flavor. My husband and I both agree that we probably won't be making this again.
It was super tasty, love how all the flavors joined together. Next time, going to turn down the temp on the potatoes when they are roasting, came out slightly burnt. Definetly going to serve this at Christmas dinner.
This is my first review after a year using various recipes on this site. This dish is delicious. I served it for a post Christmas large family gathering. I was tired of the same old sweet potato casserole. This is an amaaazing blend of sweet and savory, southern sweet potato and northern maple flavor. You will get so many compliments. I had at least 3 people at the party tell me this dish was their favorite. Do not change a thing.
This was absolutely delicious! I could have eaten all four portions that I made by myself. It's going to become a standby side here in my house. I modified this recipe to cut the calories by 180 per serving (just 107 calories a serving) and cut the fat by 6 g per serving. Changes I Made: For four people I used 1/2 lb sweet potatoes, 1/2 lb baby carrots, 1/2 a large onion, 1-1/2 slices of center cut bacon, only 1 tsp of olive oil (more than enough), and 2 T of lite syrup, plus 3/4 tsp thyme. I skipped the salt entirely because of the bacon and added plenty of black pepper.
Great recipe to accompany ham or poultry. Did not have bacon, so substituted diced proscuitto added to onions about 5 minutes before they finished cooking. Since I did not have the bacon grease, I used a tablespoon of olive oil to saute the onions. Used a combination of 0.75 cup of the pure maple syrup and 0.5 cup diced canned pineapple and reduced that to half volume. The thyme was not something I thought I would like, but it definitely works well here. I used 0.5 teaspoon of dry thyme. Another great surprise was how good the potatoes tasted after the roasting, before adding the glaze. Served it to 12 picky women and they all want the recipe!
Thank you for this recipe. Made just as directed and it is now a keeper in our household!
I found this looking for some twists on traditional holiday fare and was a little nervous serving it for the first time on Christmas....but it was a huge hit! My husband said to not hold this one out for another holiday, so I am making it tonight for a family birthday celebration!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 69
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