Beer Sweet Potatoes
These salty, smoky and tangy sweet potatoes are made with bacon and your favorite brown ale.
By Mairyn Chorney on Jan. 31, 2017
- 2/3 cup brown ale
- 2 large sweet potatoes
- olive oil
- 6 strips maple smoked bacon
- 1 tbsp butter
- 1 yellow onion (thinly sliced)
- 2 tsp light brown sugar
- 2 tbsp maple syrup
- freshly ground black pepper
- walnuts (chopped)
- Preheat oven to 400°F. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on a baking sheet. Cook for 40-50 minutes, or until tender when pierced with a fork.
- 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 and walnuts.
Shared from Food Blogga.
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