Description
Crunchy sweet potato rounds with crumbles of bacon in a pecan glaze.
Ingredients
Scale
- 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
Instructions
- Bake potatoes in 400 degree oven until fork tender.
- Let slightly cool and then remove skin.
- Cut into 1/2” rounds and coat with corn meal.
- Fry in oil (in batches) over medium heat until brown.
- 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.
- Drizzle glaze on top of prepared potatoes and finish with scallions, salt and pepper.