Crispy on the outside, melt in your mouth on the inside maple walnut sweet potatoes side is downright delicious!
True fact: I first tried a sweet potato two years ago. I always resisted them. Thought I wouldn’t like them. Turned my nose up at them. And, then, I bite the bullet and tried them. And boy was I wrong about sweet potatoes!
Since trying sweet potatoes (Honey-Lime Sweet Potato and Black Bean Tacos were my first introduction), I am always trying to find ways to incorporate them.
My latest recipe? Maple walnut sweet potatoes! And, there’s a secret ingredient involved. A really, really good one.
A few months ago, I started keeping my bacon fat in a jar. Like the good ‘ole days. Which led me to looking for ways to use it. There are so many ways to use bacon fat in your cooking and, once you start cooking with it, you won’t look back!
I knew I had to use the bacon fat in this recipe! I cut the butter in half and filled the rest in with the bacon fat. And I am so glad I did! The bacon fat added a smoky flavor to the sweet potatoes that makes them irresistible!
Tips for making Maple Walnut Sweet Potatoes:
- Swap out walnuts for pecans.
- Save bacon grease in mason jar. Simply, collect the leftover grease every time you cook bacon.
- Don’t have bacon fat? Use 4 tablespoons of melted butter instead.
- Toss in dried cranberries for even more flavor.
Other delicious sweet potato recipes you might enjoy:
Maple Bacon Sweet Potatoes
- 1.5 lb sweet potatoes cut into discs
- 2 tbsp butter melted
- 2 tbsp bacon fat melted
- 1/2 cup maple syrup
- 1/2 cup walnuts chopped
Toss the sweet potatoes in the butter and bacon fat, place in a single layer on a metal baking sheet, and bake in a preheated 425F/220C oven until golden brown and crispy on both sides, about 15-20 minutes per side.
Meanwhile, bring the maple syrup to a simmer in a small sauce pan over medium heat, add the walnuts, bring back to a simmer and remove from heat.