Sweet Potato “Bacon”
Unveiling the secret to extraordinary vegetarian bacon: sweet potato skins! When lightly coated with maple syrup and crisped up, these strips become remarkably delightful. Unsure about what to do with the sweet potato flesh? Transform it into creamy mashed sweet potatoes! Alternatively, venture into the realm of delectable sweet potato cupcakes for an even more delightful treat.
Ingredients
- 2 tbsp. extra-virgin olive oil, divided
- 1 very large sweet potato, sliced into 1 1/4-inch rounds
- Kosher salt
- Freshly ground black pepper
- 2 tsp. maple syrup
- 3/4 tsp. paprika
Instructions
- Preheat oven to 425°. On a large rimmed baking sheet, drizzle sweet potato rounds with 1 tablespoon of oil and season with salt and pepper. Toss to coat then arrange in an even layer. Roast until flesh is tender, tossing halfway through, about 20 minutes. Let cool slightly.
- Make a small incision in the side of one sweet potato round. Using a paring knife, carefully cut off the skin (a very thin layer of flesh adhering to the skin is ok.) Reserve flesh for another use.
- Arrange skins in a single layer on sheet tray. In a small bowl, whisk together remaining olive oil, maple syrup, and paprika. Brush sweet potato skins with oil mixture and return to oven until crisp and golden, about 10 more minutes. Let cool.
Nutrition
Calories: 209kcalCarbohydrates: 19gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 238mgPotassium: 312mgFiber: 3gSugar: 7gCalcium: 35mgIron: 1mg
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