Roasted Sweet Potatoes with Bacon, Apple, and Thyme

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 5.3g
  • Saturated fat: 1.8g
  • Protein: 3.8g
  • Carbohydrate: 36g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 346mg
  • Calories from fat: 23%
  • Fiber: 2.3g
  • Calcium: 39mg


  • 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


  1. Preheat oven to 450°.
  2. . Place bacon slices on a jelly-roll pan. Bake at 450° for 8 minutes or until crisp.
  3. . Remove bacon from pan, reserving 1 tablespoon drippings. Crumble bacon, and set aside.
  4. . 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.
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