READY IN ABOUT 1¾ hrs

Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions

Read Reviews (32)

"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

Directions

Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 5 mins
READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 17, 2010

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)

—Kate T.S.

See full review »

Most Helpful Critical Review

Apr 25, 2011

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.

—jennharen

See full review »

43 Ratings

Dec 23, 2010

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.

—Steph_R

See full review »

Jan 10, 2011

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.

—Virginia Louise

See full review »

Jan 03, 2011

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.

—Sioranth

See full review »

Dec 16, 2010

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!

—PamK

See full review »

Jan 24, 2011

Thank you for this recipe. Made just as directed and it is now a keeper in our household!

—elizabeth32

See full review »

Feb 02, 2011

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!

—jenniferwalls

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mashed Maple Sweet Potatoes

Maple Glazed Sweet Potatoes

Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

Maple Glazed Chicken with Sweet Potatoes

Marjorie's Maple Vanilla Sweet Potatoes

Apricot-Pecan Sweet Potatoes

Sweet Potatoes with Caramelized Onions

Sweet Potato Casserole with Bacon

Honey and Rosemary Sweet Potatoes

Roasted Sweet Potatoes & Onions

Nutrition

Calories
287 kcal
14%

Carbohydrates
51.8 g
17%

Cholesterol
8 mg
3%

Fat
7.7 g
12%

Fiber
5.2 g
21%

Protein
4.2 g
8%

Sodium
378 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 287
Calories from Fat: 69

% Daily Value *
Total Fat 7.7g 12 %
Saturated Fat 2.1g 11 %
Cholesterol 8mg 3 %
Sodium 378mg 15 %
Potassium 645mg 18 %
Total Carbohydrates 51.8g 17 %
Dietary Fiber 5.2g 21 %
Protein 4.2g 8 %
** Sugars 23.6g
Vitamin A 430 %
Vitamin C 11 %
Calcium 9 %
Iron 14 %
Thiamin 16 %
Niacin 19 %
Vitamin B6 24 %
Magnesium 17 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.