Mike Stevens prepares a delicious recipe for sweet potatoes.
Maple and Sage Roasted Sweet Potatoes with Apples and Bacon
6 to 8 Sweet Potatoes, peeled and cut into 1 inch cubes
2 Granny Smith Apples, peeled and diced
2 Tbsp. Fresh Chopped Sage
1 Small Red Onion, diced
8 Strips of Bacon, Cooked and Chopped, Fat Reserved
Cinnamon, pinch or to taste (optional)
Nutmeg, pinch or to taste (optional)
1/4 cup Maple Syrup
Salt and Black Pepper, to taste
Method of Preparation:
Peel potatoes and cut to desired shape and size. Steam or boil potatoes for approx. 10 minutes or until they are still firm but beginning to show signs of tenderness. Cool immediately in cold water to stop the cooking process before blending with the remaining ingredients. In saute pan, add 1 tablespoon of reserved bacon far to sweat the onions until translucent. Add diced apples and cook until juice starts to release. Season with salt, black pepper, cinnamon, and nutmeg. Add chopped bacon and incorporate well. In a stainless steel bowl, add potatoes together with chopped onion and bacon mixture. Pour maple syrup over the potatoes with chopped sage and mix well to coat all potatoes evenly with syrup. If potatoes do not look well coated feel free to add a little more syrup as needed. Transfer potatoes into casserole dish and bake in a 350 degree oven until potatoes are lightly caramelized and fork tender.