Categories: Sides

Ingredients

• 4 tbsp. canola oil, divided
• 6 sweet potatoes, peeled and cut into 6 wedges each
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 6 slices thick-cut Applewood smoked bacon, chopped
• 2 tbsp. sliced fresh garlic
• 3 tbsp. red wine vinegar
• 2 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh chives

Directions

1. Preheat oven to 425. Drizzle a large rimmed baking sheet with 2 tbsp. oil. Place pan in oven until very hot, about 6 minutes.

2. In a large bowl, toss together sweet potato wedges, smoked paprika, 1 tsp salt, 1/2 tsp pepper, and remaining 2 tbsp. oil. Place wedges on hot pan.

3. Bake until tender, about 18 minutes, turning occasionally with a spatula. Place wedges on a serving platter.

4. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels. Add garlic to pan; cook until lightly browned. Stir in vinegar. Pour garlic mixture over sweet potato wedges. Sprinkle with parsley, chives, bacon, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper.

Email to a friend | Print this recipe | Back