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This is not your typical Thanksgiving sweet potato side dish, which is exactly why I thought it was perfect.
The savory bacon makes a wonderful contrast to the sweet potato, and if you decide to drizzle some of that maple syrup on top, it will enhance the flavors even more! If you don’t want to add chili powder, you could try garlic or onion powder instead. The hardest part about this recipe is letting them cool a little before serving!
2 medium-small sweet potatoes
1 lb bacon
2 Tbsp Kerrygold butter
1/2 tsp chipotle chili powder
1 Tbsp sea salt
4 Tbsp maple syrup (optional)
Preheat your oven to 350 degrees. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again if you want smaller pieces.
Melt butter over low-heat an stir in chili powder and salt. Toss the potatoes in the spiced melted butter to coat.
Cut the bacon slices in half, if you made smaller sweet potato pieces. Wrap each sweet potatoes bite with a half slice of bacon. Use a toothpick to hold the bacon in place.
Place on a baking sheet and bake for 45 minutes, turning once halfway through. They are done when the bacon is crispy and the sweet potatoes are fork-tender.
Remove from heat and drizzle with maple syrup.
Let cool before serving.
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Quick tip: These will make a great appetizer, but also a tasty side dish to any entree.