Autumn On A Plate–Sweet Potatoes with Maple Butter and Bacon

by Sarah on November 4, 2010

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.

Sweet Potatoes with Maple Butter and Bacon


  • 4 Sweet Potatoes or Yams
  • 1/4 cup butter, softened
  • 3-4 Tbsp real maple syrup
  • 1/2 tsp cayenne pepper
  • 1/4 lb thick-cut bacon, cut into pieces
  • salt
  • olive oil


  • Preheat oven to 375*.
  • Pierce sweet potatoes with a fork or a knife. Place on a foil-lined sheet pan and drizzle with olive oil, rubbing it all over the skin. Sprinkle lightly with kosher salt. Bake for about 45 minutes to an hour, until the potatoes are done. They will have some give to them, just like a regular baked potato.
  • Meanwhile, combine the butter, maple syrup and cayenne pepper. Taste and adjust seasoning if necessary.
  • Saute the bacon in a saucepan over medium-low heat until crisp. Drain on a paper towel.
  • To assemble: Place potato on a plate and slice lengthwise and squish till the slice opens. Add a heaping spoonful of the maple butter to the inside of the potato, then top with crispy bacon.
  • Serves 4 as a main course or 8 as a side dish.

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