Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble

The boys had a few well-rehearsed pranks for us on April First, such as glue on the toilet handle (!), but the worst prank by far was played by Mother Nature: yet another snowstorm.

Snow in April isn’t a big surprise, but was still disappointing; I’m really, really ready for the snowbanks to melt. Yesterday the sun shone brightly, daring us to escape outdoors and defy the snow. So we did.

The boys shovelled the snow off of the fire pit and Danny built a roaring campfire. I brought pots and pans out from the kitchen and simmered maple beans and a cider ham over the open flame. In the coals I roasted sweet potatoes, and we boiled maple syrup to pour in the snow for maple taffy.

The April sun glinted through the trees, illuminating the drifting campfire smoke. Birds sang in chorus all around us and the children and dogs ran in circles around the yard. We sipped hot spiced cider with friends, then beer, and then finally enjoyed coffee around the dying embers of the fire.

Snow or not, we made the most of the sunshine on a lazy Sunday afternoon.

Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble were not on my spontaneous campfire menu, but they are an excellent way to celebrate sugaring off season all the same. We may not have berries or asparagus yet, but we have our own maple syrup in abundance and that is how we eat seasonally in April.

This recipe sounds fancier than it really is: roast sweet potato rounds, a quick sweet and sour glaze and a crunchy topping. It’s a delightful combination of flavours and textures in a dish that feels ever so decadent, thanks to the bacon and maple syrup.

These roasted sweet potatoes also present beautifully as a side dish, so definitely keep them in mind for your upcoming Easter brunch or dinner. Pair them with my slow-cooker cider ham or roasted leg of lamb, add my favourite asparagus dish to the mix and you’ll have a gorgeous menu.

Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble

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Course: Side Dishes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Author: Aimee


  • 3 medium sweet potatoes about 1 1/2 lbs
  • 2 teaspoons extra virgin olive oil
  • 3 Tablespoons pure maple syrup
  • 2 Tablespoons white wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 Tablespoon salted butter or coconut oil
  • 3 Tablespoons cooked, crumbled bacon
  • 3 Tablespoons chopped walnuts
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried


  • Preheat the oven to 425F. Lightly oil a rimmed baking sheet or roasting pan.
  • Slice the sweet potatoes into 3/4 inch rounds. Place on the baking sheet and lightly brush with olive oil. Roast, turning once, for about 15-17 minutes. They should be fork-tender but not mushy.
  • While the sweet potatoes are roasting, make the glaze. In a small saucepan, whisk together maple syrup, vinegar, pepper and cinnamon over medium heat. Bring to a boil, then remove from heat. Whisk in the butter until melted and the glaze is smooth.
  • Remove the roasted sweet potatoes from the oven and arange in an ovenproof serving dish. I like to use enamelware, but Pyrex or Corningware also works - as long as it is oven-to-table.
  • Drizzle the glaze generously over the sweet potatoes.
  • In a small bowl, mix together the bacon, walnuts and oregano. Sprinkle over the top of the sweet potatoes. Return to the oven for 5 minutes to toast the walnuts and re-crisp the bacon. Serve immediately with any additional maple glaze.

Eat Seasonal

It seems as though our group of bloggers are excited about April produce!

Seventeen of us worked on original recipes featuring everything from asparagus to sugar snap peas. This is a gorgeous round-up of recipes. Be sure to visit the links below and hop over to Vintage Mixer for the April produce guide.

Enjoy eating seasonally in April!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Can I just tell you how jealous I am of the fact that you get to make your own maple syrup? That’s like a dream of mine! YUM! And to toss it on sweet potatoes with bacon…you are a woman after my own heart!

  2. Your post makes me wish it was snowing here instead of sunny! How fun this looks, and simmering maple syrup over a fire sounds amazing. These potatoes look like they melt in your mouth — I could eat these every single day!

  3. That snow storm just damn near killed my spirit. I wasn’t enjoying it. But the sun is out today (thankfully!), so I’m trying to soak up this little peak of Spring weather while it’s hear. Sweet potatoes will forever be a favorite of mine. Well…and maple syrup, too!

  4. It snowed here too and we managed to get out for a walk because nature is always the best way to lift one’s spirits. But we had no maple syrup or backyard campfire, this day sounds dreamy. XO

  5. You had me at maple syrup. I think these sweet potatoes will be just as yummy without the bacon too!

  6. You’re right! These would be just stunning for Easter dinner. Sign me up for some!

  7. We spent last weekend sugaring with friends as well. Its the one thing that makes these interminable springs fun! These sweet potatoes (and the prop styling) is gorgeous Aimee! Love!

  8. I’m just going to move in, mmmkay? So, so jealous about the maple syrup. I complain about cold weather and snow, but really, without it, I’d have zero maple syrup and that would be such a sad thing. 😉
    And can I tell you that I’m practically drooling over those sweet potatoes?! Holy moly. They could not be more appetizing or gorgeous.

  9. Your outdoor banquet looks like so much fun!! I’m a little jealous of your April snow, but I can see how you guys are probably over the cold already! I couldn’t think of any April Fools pranks this year, so glad to hear your boys had fun with it 🙂 These sweet potatoes look absolutely amazing!!

  10. These sweet potatoes sound delicious! Any tips for preparing as much as possible ahead of time? I want to make for Easter, but as much as can be done ahead of time would be helpful. Thanks!

    • I do apologize, Kirsten, I thought I included some do-ahead directions. Basically everything can be made ahead of time – roast potatoes, make glaze, cook bacon…Do steps 1-4 in advance, and then the remainder about 10 minutes before serving.

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