Wednesday, February 20, 2013

Sweet Potato Wedges with Maple-Bacon Sour Cream

The fact that these fries are healthier is almost beside the point - these fries are great on their own, but I say let's indulge a little and add some bacon and maple-
 sour cream.
I don't think the kids will be able to resist!
3 sweet potatoes, peeled, cut into 8 wedges
3 slices bacon
2 Tbsp. canola oil
Kosher salt, freshly ground pepper
1/2 cup sour cream
1 Tbsp. maple syrup

Preheat oven to 450 degrees F.
Fry bacon until crisp, drain on paper towel and crumble.
Reserve bacon dripping.

Toss sweet potatoes, oil and reserved bacon drippings on a foil-lined
large baking sheet; season with salt and pepper.
Roast, turning once or twice, until golden brown and crisp, 25-30 minutes.

Mix sour cream with maple syrup, top with bacon bits.
Season fries with coarse salt and serve with maple sour cream for dipping.
By all means, skip adding the bacon drippings if you like.


  1. They look awesome, and the flavors are incredible!

  2. Hi Patti,

    Not just kids... even I cannot resist the look of these yummy treats! I like your idea of combining maple syrup and bacon into your sour cream dip... I reckon this is a must for these wedges.

    Greetings from down-under Australia! Happy to know you via blogging. Indeed, all of the food that you cooked and baked look extremely comfy. I'm now your latest follower and like you at FB. Hope to hear from you too.



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