This side dish is from "How stuff works" and it turned out so well...I more or less halved the potatoes and onions and kept the other ingredients the same, so I think going heavy on the bacon and spices is advisable :-)
Oh and I also drizzled a bit of melted butter over this before serving...for a healthier twist, you can omit the butter, don't use the bacon grease, and use butternut squash. I did this this next night and it also turned out great...
3 thick slices applewood-smoked or peppered bacon, diced
2 pounds sweet potatoes, peeled and cut into 2-inch chunks
2 medium onions, cut into 8 wedges
1 teaspoon salt
1 teaspoon dried thyme
1/4teaspoon black pepper
1. Preheat oven to 375°F. Cook bacon in large, deep skillet until crisp. Remove from heat. Transfer bacon to paper towels; set aside. Add potatoes and onions to drippings in skillet; toss until coated. Stir in salt, thyme and pepper.
2. Spread mixture in single layer in ungreased 15X10-inch jelly-roll pan or shallow roasting pan. Bake 40 to 50 minutes or until golden brown and tender. Transfer to serving bowl; sprinkle with bacon.