Fall rolls around, and like most, I get to thinking about sweet potatoes/yams and winter squash. Now, it’s been quite warm here (80* today!) but I am not daunted by the weather. The calendar says November, dammit!
Thus, I bring you Sweet Potatoes with Maple Butter and Bacon.
Poke the sweet potatoes or yams with a fork………or if you have bad wrists like me you use a sharp knife. That photo is kind of awesome though, I look like I’m getting all Michael Myers on that tuber.
I lined them up on a foil-covered sheet pan, drizzled them with olive oil (rub it all over the skin) and gave them a light sprinkle of kosher salt. Bake at 375* for about 45 minutes to an hour. They should have some give when squished, not unlike a regular baked potato.
While those suckers are baking, make the butter. For 4 sweet potatoes, I used 1/2 stick of room temperature butter. Add about 3 Tbsp real maple syrup. Taste and add more if needed. You should definitely taste the maple.
Add about 1/2 tsp cayenne pepper. Again, taste and add more if you want.
Mix it all up and set aside till the sweet potatoes are done. I think it’s good to make it early so the flavors come together for awhile before you use it.
When the sweet potatoes are nearly finished, take about 1/4 lb. of thick-cut bacon and slice into 1/4″ pieces. Cook in a saucepan over medium-low heat until crisp. Drain and set aside.
Now you’re ready for assembly. For a main course, like we had, just put a sweet potato on a plate. Slice down the center like a regular baked potato and add a big spoonful of the maple butter and a liberal sprinkling of crispy bacon. If you prefer this as a side dish, do the same but half a sweet potato is probably sufficient.
Another perfect weeknight dinner.