Apple Bacon Sweet Potatoes Recipe 465 Recipes

SWEET POTATO, BACON AND APPLE HASH

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
• Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
• Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
• Fantastico!

APPLE, BACON AND SWEET POTATO MINI CASSEROLES

Steps:

• Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
• In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
• Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
• Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.

APPLE BACON STUFFED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
• While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
• Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!

APPLE-BACON SWEET POTATOES RECIPE - (4.6/5)

Steps:

• Heat oven to 375ºF. Cook onions and bacon in large nonstick skillet on medium heat 7 to 8 min. or until onions are crisp-tender. Place potatoes in 13x9-inch baking dish sprayed with cooking spray. Add apples, apple juice and cinnamon; mix lightly. Top with onion mixture; cover. Bake for 40 minutes. Then top with nuts and bake for 15 minutes or until potatoes are tender and most the liquid is absorbed.

MASHED SWEET POTATOES WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and place on a baking sheet. Bake until completely soft, about 45 minutes. Let cool slightly. Split the potatoes in half, scoop out the flesh into a medium bowl and set aside. Discard the skins.
• Cook the bacon in a large saucepan over medium heat, stirring, until crisp, 8 to 9 minutes. Remove with a slotted spoon to a paper towel¿lined plate. Add the bourbon or cider to the drippings in the saucepan and cook until mostly evaporated, about 30 seconds. Add the potatoes, heavy cream, butter, maple syrup and 1 1/2 teaspoons salt; mash with a potato masher until smooth and warmed through.
• Transfer the potatoes to a bowl; top with the bacon and drizzle with more maple syrup before serving.

MAPLE SWEET POTATOES WITH APPLE AND BACON

Steps:

• Toss potatoes with oil and salt. Roast at 400' about 20 minutes or until tender.
• Cook bacon over medium heat in a large pot. Add onions once fat starts to render. Cook until bacon is crisp and onions are translucent.
• Add apples to pot and cook 2 more minutes (I cooked longer to caramelize the apples a bit).
• Add potatoes and cook approximately 5 minutes, or until soft (Again, I cooked longer to get a bit of caramelizing on the potatoes).
• Toss with maple syrup and serve.
• Note: I roasted the potatoes the night before and just put them in the fridge so I wouldn't tie up the oven for Thanksgiving dinner.

APPLES, POTATOES, AND BACON

Steps:

• Put a pan of water on to boil. Scrub the potatoes and cut them into large pieces, drop them into the boiling water and cook for ten minutes, then drain. Roughly crush the juniper berries. Cut the apples into quarters and remove the cores.
• Warm the butter in a shallow pan with the olive oil, then add the crushed juniper berries, apples and drained potatoes. Keep the heat low to moderate and the pan partially covered with a lid. Baste from time to time. As the apples and potatoes edge towards tenderness, add the back bacon to the pan and let it cook in the appley butter. Season with salt, coarsely ground black pepper and half the chopped parsley.
• When the potatoes are golden and the apples soft, remove everything from the pan on to warm plates. Tip away any fat, but not any delicious crusty bits stuck to the pan, then spoon in the crème fraîche and mustard. Bring to the boil, stirring constantly, then spoon over the bacon and apples.

APPLE-BACON SWEET POTATOES

Steps:

• Heat oven to 375ºF.
• Cook onions and bacon in large nonstick skillet on medium heat 7 to 8 min. or until onions are crisp-tender.
• Place potatoes in 13x9-inch baking dish sprayed with cooking spray. Add apples, apple juice and cinnamon; mix lightly. Top with onion mixture; cover.
• Bake 40 min. Uncover; top with nuts. Bake 15 min. or until potatoes are tender and most of the liquid is absorbed.

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

IRISH POTATOES WITH BACON APPLES & ONIONS

Steps:

• 1. Heat oven to 425°. Place bacon on lined sheet pan. Place the bacon in the oven to cook.
• 2. While the bacon is cooking. Wash and diced potatoes into 1 to 2 inch chunks. I left the skins on. Peel and core the apples. Cut and dice them into one to two inch chunks as well. Place potatoes in a large pot with water and boil. Boil until they are halfway cooked through.
• 3. Add the apples to the water with the potatoes. Cook until potatoes are tender. Drain and set aside.
• 4. Remove bacon from oven drain on paper towel. Fry the onion in 1-2 tablespoons of butter until it is caramelized. Remove from pan and set aside.
• 5. Melt 5 tablespoons of butter in pan. Be careful not to brown it. Toss the potatoes and apples with the butter coating well. Salt and pepper the potatoes to your liking. Toss with the parsley and Thyme. Add in the onion and combine all together.
• 6. Pour into the large casserole dish. Top with crumbled bacon. Bake at 400° for about 20 to 30 minutes, or until top is lightly browned. Serve!

SWEET POTATOES WITH APPLES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

APPLESAUCE SWEET POTATOES

Steps:

• Place sweet potatoes in a 4-qt. slow cooker. In a small bowl, mix applesauce, brown sugar, melted butter and cinnamon; pour over potatoes., Cook, covered, on low 4-5 hours or until potatoes are tender. If desired, sprinkle with pecans before serving. Serve with a slotted spoon.