Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble

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.