Scalloped Sweet Potatoes with Bacon
An easy and delicious side dish that consists of bacon, sage, garlic and of course the sweet potatoes.
Servings 8 servings
- 8 slices of thick-cut bacon
- 6 fresh sage leaves
- 4 large sweet potatoes
- 8 garlic cloves minced
Preheat oven to 425 degrees Fahrenheit.
Cut bacon into 1/2" pieces using kitchen shears and cook them in the cast iron skillet over medium-high heat for 6-8 minutes, stirring often. Toss the sage leaves into the bacon.
Meanwhile, prepare the sweet potatoes. Peel and slice them very thinly with a sharp knife or using a mandolin.
Arrange the sweet potato slices vertically in a 10" round or oval baking dish.
Once bacon is cooked, remove bacon bits from skillet with a slotted spoon and spoon it over the sweet potato slices. Remove sage leaves and discard.
Reduce heat of skillet to medium-low. Add minced garlic to bacon fat and cook for 1-2 minutes.
Pour garlic infused bacon fat evenly over the sweet potatoes. Cover loosely with parchment paper then foil so the aluminum doesn't touch the food.
Bake for 40 minutes or until potatoes are tender. Remove the foil and parchment paper halfway. If after baking, you find that the potatoes have not browned to your liking, simply set your oven to broil for 2 minutes but watch closely so the dish doesn't burn.
Calories: 210kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 274mg | Potassium: 302mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9235IU | Vitamin C: 2.5mg | Calcium: 27mg | Iron: 0.6mg