Savory Sweet Potatoes

A delicious variation to the traditional candied sweet potatoes, this savory version compliments any entree year around. 


  • 2 lbs (4-5 medium) sweet potatoes
  • ½ cup pecans – coarsely chopped
  • ¼ cup real maple syrup
  • 1 medium yellow onion
  • ½ pound cooked bacon (cut into bite-size pieces)
  • 2-3 TBSP bacon grease
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste


  1. Cook bacon and cool. Cut into bite size pieces. 
  2. Save 2-3 tablespoons of the bacon grease.
  3. Preheat the oven to 400 degrees.
  4. Wash and peel the sweet potatoes. Cut into bite-size pieces.
  5. Remove Rosemary from the stems and cut into small pieces. Set aside.
  6. Peel and dice onion.
  7. Sauté until nicely caramelized. Use the bacon skillet with a portion of the bacon grease.
  8. In a bowl, toss the sweet potatoes, ½ the bacon, rosemary, maple syrup, and onion. Salt and pepper to taste.
  9. Pour into a 9 X 13 baking dish. 
  10. Loosely cover with foil and bake for 30 minutes or until the sweet potatoes are tender.
  11. Uncover, sprinkle the pecans and remaining bacon on top and return to the oven uncovered.
  12. Bake for another 10 minutes.


For a sweeter dish, drizzle with more maple syrup before serving. 

Skip to content