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.
Course: Side Dish
Author: Judy Purcell
3largesweet potatoes, scrubbed & cut into 1/2 inch cubes
2tablespoonscoconut oil , melted
dried rosemary -- coarsely chopped or ground
sea salt and freshly ground pepper
8ouncesbacon , cut into 1/4 inch strips (Coleman is a good nitrite-free brand)
6ouncesblue 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.