Sweet Potato Rounds with Bacon & Pecan Glaze 

Whenever you need a side dish that goes outside the basic baked sweet potato or sweet potato casserole, these Sweet Potato Rounds are your answer. Small circles of sweet potatoes with a crispy texture toss in a sweet and salty bacon pecan glaze. Talk about the perfect way to cut fatty meats or rich main dishes. Try making a bowl-full for your next family dinner or holiday party and watch as those you love eat in satisfaction.

Other Sweet Potato Recipes

Sweet Potato and Corn Fritters

Homemade Sweet Potato & Black Bean Empanadas

Sweet Potato Rosettes

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Sweet Potato Rounds with Bacon and Pecan Glaze 

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• Author: Meg Van Dyke

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Description

Crunchy sweet potato rounds with crumbles of bacon in a pecan glaze.

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Ingredients

Scale 1x2x3x

• 5 large sweet potatoes
• Canola oil for frying
• 1 cup yellow corn meal

For the bacon & pecan glaze:

• 2 cups diced bacon
• 1.5 cups of pecans (whole)
• 5 scallions (diced and save some green for garnish)
• Juice from 1 lemon
• 1/4 cup molasses
• 1 cup syrup
• 1/2 tsp red pepper chili flakes
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp butter
• Salt and Pepper

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Instructions

1. Bake potatoes in 400 degree oven until fork tender.
2. Let slightly cool and then remove skin.
3. Cut into 1/2” rounds and coat with corn meal.
4. Fry in oil (in batches) over medium heat until brown.
5. In a separate, large frying pan, cook bacon until almost crispy. Add in pecans and scallions and toast for 1-2 minutes. Add remaining ingredients and simmer until reduced. Add butter right before serving.
6. Drizzle glaze on top of prepared potatoes and finish with scallions, salt and pepper.

Recipe by Meg Van Dyke
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

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