Description
Maple Glazed Bacon-Wrapped Sweet Potato Roses—a dish that’s equal parts stunning and delicious, perfect for a fall dinner table or even as a holiday side.
Ingredients
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2 medium sweet potatoes (long and uniform in shape)
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12 slices thin-cut bacon
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2 tbsp unsalted butter, melted
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3 tbsp pure maple syrup
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1 tbsp brown sugar (optional, for extra caramelization)
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½ tsp cinnamon
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¼ tsp smoked paprika (optional, for savory depth)
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Salt & black pepper, to taste
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Fresh thyme or rosemary sprigs, for garnish
Instructions
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Prep the Oven & Pan
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Preheat oven to 375°F (190°C).
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Grease or line a muffin tin (this helps the roses hold shape).
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Slice Sweet Potatoes
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Peel sweet potatoes and cut into thin slices (about 1.5–2 mm thick) using a mandoline or sharp knife.
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Make Maple Glaze
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In a small bowl, mix melted butter, maple syrup, brown sugar (if using), cinnamon, smoked paprika, salt, and pepper.
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Assemble Roses
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Lay 2 slices of bacon overlapping lengthwise on a cutting board.
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Arrange sweet potato slices along one long edge of the bacon, overlapping each slice halfway. Let about ½ inch of each sweet potato slice stick above the bacon edge (this forms the “petal” tops).
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Brush the sweet potatoes generously with the maple glaze.
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Gently roll from one end to form a rose shape.
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Place each rose in a muffin cup.
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Bake
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Cover loosely with foil and bake for 25 minutes.
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Remove foil, brush with more glaze, and bake for another 20 minutes or until sweet potatoes are tender and bacon is crisp.
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Garnish & Serve
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Let rest for 5 minutes before removing from the tin.
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Garnish with fresh thyme or rosemary sprigs.
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Notes
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Thin slices are key—too thick and the sweet potatoes won’t cook evenly before the bacon crisps.
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If your bacon is thick-cut, partially cook it for 5 minutes before assembling to prevent undercooking.
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These can be made ahead, assembled, and stored in the fridge overnight—just bake before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 210Cal per rose, approx
- Fat: 13g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g