Bacon-Maple-Sage Sweet Potato

As some of you may remember from this POST, we had an abundance of sweet potatoes this year.  This Thanksgiving, I decided to try a new recipe (actually, I will be trying several new recipes with the sweet potatoes that I will be sharing with you).

One of the large potatoes we grew

This recipe was inspired by Cave Girl Cuisine’s Bacon-Maple-Sage Hassleback Butternut Squash.   One of my favorite things to do, is use recipes as a spring board and put my own twist to it.  So when I didn’t have butternut squash and having an abundance of sweet potato, well….here ya go.  Enjoy!!

  • 1 large sweet potato
  • Olive oil for brushing
  • Sea salt
  • 2-6 slices of bacon depending on how large the sweet potato
  • 6 fresh sage leaves, cut in thirds (you can used dried as well)
  • 1-2 tablespoons ghee or butter, melted
  • 1-2 tablespoons pure maple syrup
  1. Preheat oven to 400 degrees F.
  2. Brush the sweet potato with oil and sprinkle with salt. Wrap the sweet potato with aluminum foil. Back until the sweet potato is just soft.
  3. Cool the sweet potato so that you can handle enough to make slices about 1/4-inch apart, cutting partially through without slicing all the way.
Sliced sweet potato. I should have sliced it a bit thinner.
  1. Cut bacon slices into about 10 pieces per slice. Randomly tuck the bacon and sage leaves into the squash slices. Brush with melted butter, ensuring it gets in between slices. Brush with maple syrup.
  2. If you are using dried sage, you can melt the butter then mix the sage and maple syrup together with the butter and brush the butter mixture on the sweet potato.  This is what I did since I did not have fresh sage.
  3. Bake for 45 minutes or until very soft and crispy.  Serve immediately.

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