Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions

Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions

Chris B 1

"I made this for Thanksgiving dinner and my family went crazy over it. It is simple, looks great on the table and has already been requested for Christmas dinner! This recipe can be adjusted as you like by adding more or less bacon and onions."

Ingredients 1 h 35 m {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
  2. Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
  3. Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
  4. Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.
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Reviews 46

  1. 62 Ratings

Kate T.S.

First, I grew up with marshmallowy/syrupy sweet potato casseroles and hated them; my palate is far more savory. You can maximize this recipe per your tastes; I did 2 versions tonight. 1st: the "sweet" version with syrup: can't afford pure maple syrup and don't like it. Used the store-brand stuff, reduced it to a near toffee consistency, then added the roasted swt. pot. and onions and bacon. The result was like taffy....chewy, sweet, and beyond flavorful. The 2nd version I did simply omitted the syrup: just the baked swt. pot., smoked bacon and carmelized onions. You know what MAKES this recipe? the thyme. I didn't have fresh; used ground I had on hand (a probable amount and then some) and it gave a wonderful punch and savory=ness to the taste. A great balance to the sweet. (Do add s/p to taste)

Virginia Louise

This is my first review after a year using various recipes on this site. This dish is delicious. I served it for a post Christmas large family gathering. I was tired of the same old sweet potato casserole. This is an amaaazing blend of sweet and savory, southern sweet potato and northern maple flavor. You will get so many compliments. I had at least 3 people at the party tell me this dish was their favorite. Do not change a thing.


It was super tasty, love how all the flavors joined together. Next time, going to turn down the temp on the potatoes when they are roasting, came out slightly burnt. Definetly going to serve this at Christmas dinner.