Bacon-Wrapped Sweet Potatoes
- Prep Time 0:25
- Cook Time 0:45s
- 3 Comments
These are so good, they make me want to throw a cocktail party tonight, just so I can serve them. Smokey and sweet, with just a little kick, I dare you to eat just one. Oh, and also really, really easy to make.
- 2 tbsp butter $1.50 for a stick
- 1 tbsp Ancho chili powder $1.50 for 1 oz.
- 1/4 tsp salt Pantry
- a few grinds of fresh black pepper Pantry
- 2 tsp honey or brown sugar Pantry
- 2 medium garnet yams, scrubbed (leave the skin on), cut into about 30 chunks $1.50
- about 10 strips bacon, cut horizontally into thirds $3.50 for 12 oz.
Total Cost of Ingredients $8
Preheat oven to 350 degrees F.
Melt butter in a medium frying pan over medium heat. Add the chili powder, salt, black pepper and honey or sugar. Stir well to combine.
Add the yam chunks and stir well to coat them in the butter mixture. Cook for about 2 minutes, stirring occasionally, then transfer the sweet potatoes to a clean plate and allow to cool. Set the pan and its residual butter mixture aside for later use.
Wrap each yam chunk with a piece of bacon and secure with a toothpick. Place seam-side-down on an ungreased baking sheet. Repeat until all the yam chunks have been wrapped.
Dip a pastry brush in the reserved butter mixture (there won’t be much, but that’s OK—you’ll only need a light coat) and brush the tops of each bacon-wrapped sweet potato bite.
Bake the wrapped sweet potatoes for 40-45 minutes, until the bacon is crisp and the sweet potatoes are tender.