I’ve always been a huge fan of putting a fun spin on traditional holiday dishes. Last year, we made a bacon wrapped turkey for Thanksgiving (and YES, it was just as delicious as it sounds), and I’ve also been known to make cranberry pear sauce, garlic mashed cauliflower, and pumpkin pie parfaits.
I love taking the standard dishes and adding unique touches on them, making them more fun and tastier than ever. Sweet potatoes are fantastic to experiment with, because their flavor is great whether the dish is sweet or savory.
One great benefit of this dish is how wonderful it reheats. Some holiday dishes just don’t save well, but these roasted bacon sweet potatoes are just as delicious two or three days later as they are on day one!
My husband is partial to savory foods, which is why he loves this recipe so much. These roasted bacon sweet potatoes are the perfect blend of sweet and salty, smooth and crispy, and are always a hit when I make them.
I have made them for Thanksgiving and Christmas, as well as holiday parties, and guests always rave about these potatoes. I always use paleo bacon for them, so we can avoid excess sweeteners, and it turns out amazing.
I love sweet potatoes because they are so good for you, and they’re a great starch to fill you up without being a nightshade like the white potatoes. (Many people with autoimmune disease find themselves avoiding nightshades.)
Nightshades can be problematic for those who struggle with autoimmune issues, especially if they have joint pain and general inflammation problems. It can be a pain to eliminate nightshades since there’s so many good foods in that category (tomatoes and peppers, for one), but sweet potatoes really work hard to make up for missing out on those.
Roasted Bacon Sweet Potatoes
Roasted bacon sweet potatoes are a deliciously sweet and spicy holiday side dish alternative.
Preheat oven to 400 degrees.
Cut sweet potatoes into 1-inch cubes.
Toss them with the bacon, pecans, maple syrup, chili powder, salt, cinnamon, and cayenne in a bowl.
Spread in a single layer on the prepared baking sheet.
Roast for 20 minutes.
Stir and continue roasting for 15 minutes, or until tender.
Turn the oven to broil and brown the potatoes for an additional 5 minutes.
Watch the nuts closely and pull the baking sheets out early if they begin to burn.
This recipe is the perfect addition to your holiday table with it’s delicious and funky spin on the traditional sweet potato dishes.
What are your favorite alternative side dishes for holiday meals?