Roasted Sweet Potatoes with Bacon, Apple, and Thyme

Oxmoor House
Smoky bacon and onion add a savory note to the tender roasted sweet potato and tart Granny Smith apple. Serve with roasted pork or turkey for a hearty meal featuring the flavors of autumn.
4 servings (serving size: 1 cup)


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2 bacon slices
1 pound sweet potato (about 1 large), cubed
1 large onion, cut into wedges
2 tablespoons cider vinegar
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Granny Smith apple, cut into chunks


Prep: 13 Minutes
Cook: 38 Minutes

Preheat oven to 450°.

. Place bacon slices on a jelly-roll pan. Bake at 450° for 8 minutes or until crisp.

. Remove bacon from pan, reserving 1 tablespoon drippings. Crumble bacon, and set aside.

. Toss potato and onion with bacon drippings, vinegar, and next 3 ingredients; spoon into pan. Bake at 450° for 20 minutes. Add apple; bake an additional 10 minutes or until tender. Transfer potato mixture to a large bowl. Toss with bacon.

Created date

March 2010

Nutritional Information

Calories 204
Fat 5.3 g
Satfat 1.8 g
Protein 3.8 g
Carbohydrate 36 g
Cholesterol 7 mg
Iron 1 mg
Sodium 346 mg
Caloriesfromfat 23 %
Fiber 2.3 g
Calcium 39 mg