Hasselback Sweet Potatoes with Candied Bacon
Total Time1 hr 30 mins
Skill LevelIntermediate
Servings4
Total Time1 hr 30 mins
Skill LevelIntermediate
Servings4
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Key IngredientHickory Smoked Classic Cut Bacon, Family Pack, 22oz
AboutRecipe by Kasim J. Hardaway, @KasimJHardaway
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
8-10 slices Farmland Hickory Smoked Classic Cut Bacon 3 tablespoons Brown sugar 1/4 cup Unsalted butter 1/2 cup Brown sugar 1/4 cup Heavy cream 1/4 cup Maple syrup 1 pinch Salt 4 Medium sweet potatoes 6 tablespoons Unsalted butter 1 teaspoon Pure vanilla extract 1/3 cup Brown sugar 1/2 teaspoon Pumpkin spice 1/2 teaspoon Salt 1/2 cup Chopped pecans, toasted optional Black pepper, freshly cracked optional Flaky salt
Candied Bacon
Key IngredientHickory Smoked Classic Cut Bacon, Family Pack, 22oz
Hickory Smoked Classic Cut Bacon, Family Pack, 22ozMaple Caramel Sauce
Potatoes
Key IngredientHickory Smoked Classic Cut Bacon, Family Pack, 22oz
Directions
1Preheat oven to 375°F. Line rimmed baking sheet with foil and lay an oven-safe wire rack on top.
2Prepare 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.
3Make 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.
4Position an oven rack in the center of the oven and turn the oven temperature to 425°F.
5Begin 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.
6Transfer 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.
7Melt 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.
8Divide 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.
9Remove potatoes from foil and arrange on a serving platter. Drizzle with maple caramel sauce. Sprinkle with candied bacon, toasted pecans and flaky salt
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