As long as I can recall certain foods were off limits. Sweet potatoes were one of those foods. Simply because I didn’t like them. It wasn’t until a few years ago that I started to enjoy the nutritious and healthy benefits like vitamins, minerals and antioxidants they offer. Now I eat them daily in everything from breakfast, lunch and dinner. I was convinced I had found every way I could prepare them until I realized the skin is good for you also. That’s when I decided to make a healthier spin on traditional bacon with my sweet potato bacon strips.
Truth be told I love meat, which is something I have been trying to cutback on in an attempt to go full pescatarian. So far I’m managing okay. Since bacon was never part of my diet anyway, this was an easy swap for me. Whether it becomes your permanent staple or just a once in awhile switch, it’s worth a brunch date to try it.
2 tbsp. extra-virgin olive oil divided
Kosher salt and ground black pepper
2 tsp. maple syrup
3/4 tsp. paprika
Let’s Get To Cooking
Preheat oven to 425°. On a large baking sheet, drizzle sweet potato rounds with 1 tablespoon of oil and season with salt and pepper. Toss to coat then arrange in an even layer. Roast until flesh is tender, tossing halfway through, about 20 minutes. Let cool slightly.
Make a small incision in the side of one sweet potato round. Using a paring knife, carefully cut off the skin. Reserve flesh for another use, or cube and roast for 15 mins to prepare with meal.
Arrange skins in a single layer on sheet tray. In a small bowl, whisk together remaining olive oil, maple syrup, and paprika. Brush sweet potato skins with oil mixture and return to oven until crisp and golden, about 10 more minutes. Let cool.
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