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5 from 1 vote

Savory Sweet Potatoes

Herb-seasoned sweet potatoes are crisped in the oven and topped with blue cheese and crumbled bacon for a slightly sweet, tangy, smoky side dish. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 298kcal
Author: Judy Purcell


  • 3 large sweet potatoes , scrubbed & cut into 1/2 inch cubes
  • 2 tablespoons coconut oil , melted
  • dried rosemary -- coarsely chopped or ground
  • dried thyme
  • dried oregano
  • sea salt and freshly ground pepper
  • 8 ounces bacon , cut into 1/4 inch strips (Coleman is a good nitrite-free brand)
  • 6 ounces blue cheese , crumbled


  • Pre heat oven to 425°F and line a rimmed baking sheet with parchment paper. In a large bowl, toss sweet potatoes with coconut oil until well coated, then sprinkle each herb, salt, and pepper over potatoes and toss until evenly coated--the amount will be a matter of preference. Arrange in a single layer on the lined baking sheet without crowding individual pieces so sweet potatoes brown evenly.
  • Bake for about 30 minutes until sweet potatoes are golden brown. (Check potatoes midway through and stir to promote even browning.)
  • Cook bacon in a skillet over medium heat until crisp. Drain on a paper towel lined plate and set aside until potatoes are done.
  • Once the potatoes are done, remove from the oven and transfer to a baking dish so that cubes form a one inch layer in the bottom of the dish and are very close together.
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  • Sprinkle a layer of blue cheese over the potatoes and then a layer of crumbled bacon. Return to the oven for 3-5 minutes until cheese is melted. Serve hot.


Calories: 298kcal | Carbohydrates: 1g | Protein: 10g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 645mg | Potassium: 147mg | Vitamin A: 300IU | Calcium: 152mg | Iron: 0.2mg