Candied-ba­con Sweet Pota­toes

This sweet ‘n salty com­bi­na­tion of creamy smooth sweet pota­toes and crisp cin­na­mon-spiced ba­con bits is pos­i­tively ad­dic­tive!

Woman's World - - Recipes To Collect -

4 lbs. sweet pota­toes 2 Tbs. + 1/2 cup or­ange mar­malade 2 Tbs. packed light brown sugar 1 1/2 tsp. ground cin­na­mon 1/4 cup but­ter, melted 6 slices ba­con 1/2 tsp. salt

Pre­heat oven to 350° F. Line 2 rimmed bak­ing sheets with foil. Us­ing fork, pierce sweet pota­toes in sev­eral places. Place pota­toes on 1 bak­ing sheet. Bake un­til very ten­der, about 1 hour, 15 min­utes. Let stand un­til cool enough to han­dle, about 30 min­utes.

In­crease tem­per­a­ture to 400°F. Place rack on re­main­ing bak­ing sheet; coat with cook­ing spray. In small bowl, com­bine 2 Tbs. mar­malade with brown sugar and 1/2 tsp. cin­na­mon; re­serve.

Ar­range ba­con slices on rack on bak­ing sheet. Brush both sides of each slice with mar­malade- cin­na­mon mix­ture. Bake 15 min­utes or un­til crisp. Re­move from rack; cool and chop.

Coat 2-qt. bak­ing or souf­flé dish with cook­ing spray. Scoop potato flesh from skins into large bowl; mash un­til smooth. Stir in re­main­ing 1/2 cup mar­malade, but­ter and salt and re­main­ing 1 tsp. cin­na­mon. Trans­fer to bak­ing dish. Bake 20 min­utes or un­til heated through. Serve sprin­kled with candied ba­con. Serv­ings: 8 Calo­ries: 283 Protein: 5 g. Fat: 8 g. (5 g. sat.) Chol.: 22 mg. Carbs.: 49 g. Sodium: 359 mg. Fiber: 5 g. Sugar: 27 g. Kitchen time: 30 min­utes. To­tal time: 2 hours, 30 min­utes.

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