Monday, November 24, 2008

Bacon and Thyme Sweet Potatoes

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.

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