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Crispy Roasted Sweet Potatoes with Candied Bacon

You will love my Crispy Roasted Sweet Potatoes with Candied Bacon for a delicious breakfast or brunch option! The sweet potatoes have a super crispy exterior while the insides stay soft, creamy and tender. Paired with the sweet and salty candied bacon adds an umami-boost and served with eggs makes this a balanced protein packed meal. Serve with your favorite hot sauce, chives or scallions...YUM!
Course Breakfast
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 389kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the sweet potatoes

  • 3 medium sweet potatoes, chopped into cubes or chunks (you can leave the skin on)
  • 1 large red bell pepper, seeded and chopped
  • 1-2 Tbsp. olive oil
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. smoked paprika
  • freshly cracked black pepper
  • scallions or chives for garnish

For the candied bacon

  • 6-8 strips thick-cut bacon (find a nice good quality bacon)
  • 1/3 cup brown sugar, not packed
  • pinch chili flakes
US Customary - Metric

Instructions

  • Place the cut sweet potatoes in a large bowl and pour cold water over them until all potatoes are submerged. Allow the sweet potato cubes to soak at least 30 minutes or up to overnight in the fridge. This resting time is key to getting super crispy potatoes. Drain and rinse. Then pat completely dry with paper towels.
    3 medium sweet potatoes, chopped into cubes or chunks (you can leave the skin on)
    sweet potato cubes in a bowl with water.
  • While the potatoes soak, you can make the candied bacon. Preheat the oven to 375°F. Line a sheet pan with foil AND parchment on top (this helps for super easy clean up) and place a wire cooling rack on top. Lay the bacon strips in an even layer. Combine the brown sugar and chili flakes, sprinkle it on top of each bacon strip and then gently pat it down. Try not to get too much brown sugar everywhere because as the brown sugar melts, it can burn.
    6-8 strips thick-cut bacon (find a nice good quality bacon), 1/3 cup brown sugar, not packed, pinch chili flakes
    raw bacon with brown sugar on top to make candied bacon on a sheet pan.
  • Cook the bacon on the middle or top rack in oven for about ~25-35 minutes or until bacon is rendered and browned, you can give the pan a turn half way through cooking. Allow the bacon to cool because it crisps more as it cools. Then chop the bacon into large pieces.
    cooked bacon on a sheet pan.
  • Place the sweet potatoes and bell peppers on a baking sheet lined with parchment paper and drizzle with olive oil.
    1 large red bell pepper, seeded and chopped, 1-2 Tbsp. olive oil
    roasted sweet potatoes and bell peppers on a sheet pan.
  • Combine the seasonings in a small dish.
    1 1/2 tsp. kosher salt, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/8 tsp. smoked paprika, freshly cracked black pepper
    seasonings mixed together in a white glass bowl.
  • Toss seasonings to coat all over the sweet potato and bell peppers. Increase the oven temperature to 425°F and cook the sweet potatoes for about 25-30 minutes. I don’t like to stir them so they get super crispy bottoms.
    roasted sweet potatoes and bell peppers on a sheet pan.
  • Sprinkle candied bacon pieces over the sweet potatoes, garnish with chives or green onions and serve with eggs.   
    scallions or chives for garnish
    eggs, sweet potato and bacon on a white plate.

Video

Notes

  • I love this recipe when everything is fresh, but if you have leftovers, store in an airtight container for 3-5 days.

Nutrition

Serving: 1serving | Calories: 389kcal | Carbohydrates: 36g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 26mg | Fiber: 6g | Sugar: 27g | Vitamin C: 57mg | Calcium: 75mg | Iron: 2mg