These salty, smoky and tangy sweet potatoes are made with bacon and your favorite brown ale. These pair perfectly with beer buddies like pork and beef and goes really well with chicken sandwiches and salmon burgers.
- 2 large orange-fleshed sweet potatoes or Garnet yams
- olive oil to brush on the flesh
- 6 strips maple smoked bacon
- 1 tablespoon butter
- 1 yellow onion, thinly sliced
- 2 teaspoons light brown sugar
- 2/3 cup beer
- 2 tablespoons maple syrup
- freshly ground black pepper
- To make these sweet potatoes, preheat oven to 400°F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.
- In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
- Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
- In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well.
- Season with freshly ground black pepper. Garnish with reserved bacon.