Roasted Sweet Potatoes and Bacon

I have been having a serious addiction with sweet potatoes lately.  Bret and I have gotten in the habit of splitting a baked sweet potato as a quick and easy side dish with dinner.  So it should come as no surprise when I flagged a recipe for Roasted Sweet Potatoes and Bacon in my most recent issue of Everyday Food.

The recipe was simple.  I simply cut two sweet potatoes into  1 1/2 inch pieces.  The original recipe calls for peeling the potato skin but for me, the potato skin is my favorite part!

I tossed the sweet potatoes with five slices of coarsely chopped bacon, five sprigs of thyme, salt and pepper.  I was lucky to have both leftover bacon and thyme on hand, which made this dish so easy to throw together.

I roasted all of these ingredients on an aluminum foil-lined baking sheet at 400 degrees for about thirty minutes.  I periodically checked on the sweet potatoes and bacon to stir them up.

The end result was a lovely sweet and salty side dish.  It was so simple to make but so flavorful!

I served the sweet potatoes with Korean-style boneless chicken thighs I had in the freezer, and the sweet potatoes contrasted nicely with the spicy chicken.

Do you like sweet potatoes?  What is your favorite way to prepare sweet potatoes?