Ingredients
Candied Bacon
- 8-10 slices Farmland Hickory Smoked Classic Cut Bacon8-10 slices
- 3 tablespoons Brown sugar 3 tablespoons
Maple Caramel Sauce
- 1/4 cup Unsalted butter1/4 cup
- 1/2 cup Brown sugar1/2 cup
- 1/4 cup Heavy cream1/4 cup
- 1/4 cup Maple syrup1/4 cup
- 1 pinch Salt1 pinch
Potatoes
- 4 Medium sweet potatoes4
- 6 tablespoons Unsalted butter6 tablespoons
- 1 teaspoon Pure vanilla extract1 teaspoon
- 1/3 cup Brown sugar1/3 cup
- 1/2 teaspoon Pumpkin spice1/2 teaspoon
- 1/2 teaspoon Salt1/2 teaspoon
- 1/2 cup Chopped pecans, toasted1/2 cup
- optional Black pepper, freshly cracked optional
- optional Flaky saltoptional
Instructions
Preheat oven to 375°F. Line rimmed baking sheet with foil and lay an oven-safe wire rack on top.
Prepare Candied Bacon: Spread the Farmland Hickory Smoked Classic Cut Bacon out over the rack, leaving 1/2” of space between each strip. Sprinkle each slice of bacon with about 1 teaspoon of brown sugar. Bake for 22-25 minutes. Rotate the pan once, until bacon is deeply browned and sugar is bubbling. Remove sheet from the oven and allow the bacon to cool on the wire racks for 5-7 minutes, until sugar is hardened. Chop bacon into small pieces and set aside.
Make Maple Caramel Sauce: Melt 1/4 cup unsalted butter in a small saucepan over medium heat. Stir in 1/2 cup brown sugar until mostly combined. Add cream and stir, Once ingredients are combined, continue to stir for about 3-5 minutes, until the mixture comes to a boil and sauce is thick enough to coat the back of a spoon. Remove pan from heat. Stir in maple syrup and a pinch of salt until completely combined. Set aside.
Position an oven rack in the center of the oven and turn the oven temperature to 425°F.
Begin the Potatoes: Cut a thin slice, measuring about 1/2” off one side of each potato to create a flat surface. Place the flat-surface side of the potato onto cutting board and position a chopstick lengthwise on either side of the potato. Carefully slice the potato into 1/16” - 1/8” slices along the entire length of the potato, stopping before reaching the cutting board. The chopstick will help prevent knife from slicing all the way through potato. Repeat with remaining potatoes.
Transfer each potato to a sheet of foil, large enough to wrap around the potato and enclose it. Wrap the foil halfway up the sides of the potatoes, leaving the cut surface exposed. Arrange potatoes on a rimmed baking sheet.
Melt 6 tablespoons of butter in a small skillet over medium heat. Swirl butter on pan for about 3-4 minutes until it is browned and has a nutty aroma. Stir in 1/3 cup brown sugar, vanilla, pumpkin spice and 1/2 tsp salt. Remove from heat.
Divide butter mixture over the top of potatoes. Seal potatoes shut in their respective foil packets and bake for 45 minutes until fork tender. Set aside to briefly cool.
Remove potatoes from foil and arrange on a serving platter. Drizzle with maple caramel sauce. Sprinkle with candied bacon, toasted pecans and flaky salt
