Serves 10 to 12

  • 3 pounds sweet potatoes, scrubbed
  • 6 ounces bacon, cut into 1" pieces
  • ½ cup pecans, coarsely chopped
  • 1/3 cup pure maple syrup
  • 1 tsp. chili powder
  • ½ tsp. fine sea salt
  • ½ tsp. cinnamon
  • ¼ tsp. cayenne pepper

Active time: 20 minutes
Total time: 1 hour

Preheat oven to 400°. Line two rimmed baking sheets with parchment paper. Cut sweet potatoes into 1" cubes. In a bowl, toss potatoes with bacon, pecans, maple syrup, chili powder, salt, cinnamon, and cayenne. Spread in a single layer on prepared baking sheets.

Roast for 20 minutes. Stir and continue roasting until tender, about 15 minutes. Turn oven to broil and brown potatoes, 5 minutes. Watch nuts closely to ensure they don't burn. Serve hot.

To make ahead
Combine ingredients and store in an airtight container in refrigerator for up to 3 days. Bring to room temperature, then bake.

From Danielle Walker's Against All Grain Celebrations(Ten Speed Press), by Danielle Walker


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