During the school year, I suck at being healthy. So, during the summer, I try to cleanse my body of all the crap food and nourish it with the good stuff. I've especially been attempting to be as Paleo as possible before my New York vacay in July. I was doing really well but, truthfully, I've FAILEOd a few times this week for social purposes. Oops.
Can you believe I only started eating sweet potatoes about a year ago when I did my first Whole30? Crazy right? White potatoes will always be better in my book but, if it's in the potato family, I'll work with it. Lately, I've been addicted to this one sweet potato side dish. Since sweet potatoes are Paleo-friendly, I don't even feel guilty that I've already made it twice this week. SO good.
Roasted Sweet Potatoes with Bacon and Scallions
2.5 lbs sweet potatoes
1 1/2 tsp grated fresh garlic (about 3 cloves)
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 tsp coarse sea salt
1/2 tsp ground black pepper
3 Tbsp bacon fat (or substitute with extra virgin olive oil)
5 slices cooked bacon, roughly chopped
1/4 cup sliced scallions
1. Cook bacon. You can do this stovetop in a skillet or baked in the oven. Cook the bacon to desired texture (I like mine crispy!). Remove bacon from pan and set aside on a paper towel-lined plate to drain excess fat. Also reserve additional bacon fat from skillet/pan to use.
2. Preheat oven to 425 degrees F.
3. Prepare sweet potatoes. Wash the skin of the sweet potatoes by scrubbing with water. Cut raw sweet potatoes into 1-inch rounds, and then into half or quarter pieces.
4. Place sweet potatoes, garlic, thyme, rosemary, sea salt, and black pepper into a large mixing bowl with 2 Tbsp of pourable bacon fat or extra virgin olive oil. (If the bacon fat has solidified, you can warm it up in the microwave to get back into liquid form.) Stir everything together until ingredients are well distributed onto sweet potatoes. I give the bowl a few tosses, too.
5. Place the seasoned sweet potatoes onto a foil-lined baking rimmed baking sheet. Bake for about 25 minutes or until sweet potatoes are fork tender.
6. Toss the warm sweet potatoes with 1 Tbsp warm bacon fat or olive oil, bacon, and scallions.
7. Serve hot.