In New Orleans, we can never leave good enough alone. My wife made this recipe and is was good as a stand alone. Then My friend mentioned he had sweet potatoes with an Amaretto Glaze. We needed to create a glaze to top these potatoes, and I think these are now a cool side dish, or appetizer.
- 1 sweet potato (1/2 lb.), peeled
- 4 slices, cut in half or not
- freshly ground black pepper
- Cut ends off potato; discard. Cut potato into 8 slices. Wrap bacon piece around each potato slice, overlapping ends under potato.
- Place, seam sides down, in large skillet.
- Cook on medium-low heat 12 to 14 min. or until bacon is done and potatoes are tender, turning after 7 min.
- Drain on paper towels.
- Season with pepper.
- The original recipe calls for only a half piece of bacon wrapped in one direction around the potato, but I like to use a full piece of bacon. Remember, bacon makes everything taste better.
- Sweet potatoes vary in size. Large potatoes will yield more slices per potato. Adjust the number of bacon slices as needed and cook in batches.
- You can also use a sliced unpeeled large Yukon gold potato.
- Instead of serving as an appetizer, serve as a side dish with your favorite grilled meat, or with cooked beef or pork roasts.
Added Flavor variations:
- We use the Amaretto Glaze to top these potatoes, or you can try topping with garlic powder, Cajun seasoning, chopped fresh chives and/or Sour Cream.
We have tried to use only 1/2 piece of bacon, but it would not stay on the potato, so now we use a full piece and wrap it like a present.
The original recipe comes from the Kraft Recipes web site.
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