Can’t. Stop. Eating. These.

I already posted a great sweet potato recipe this week, but I had a couple leftover taters in my kitchen, so I decided to improvise with another version.  I like this one even better.  OHMYGOD.  I couldn’t stop eating them out of the pan!  Adding in a bit of Grade B maple syrup gives them a decadent, slightly sweet finish to compliment the savory sage and bacon.  OHMYGOD.

Ingredients

2 large sweet potatoes (peeled and diced)

6 pieces of cooked, crumbled bacon

1 medium onion cut into thin rings

1 Tb butter

1 Tb olive oil

1/4 cup brandy

1 tsp kosher salt (plus more to taste)

2 Tb Grade B Maple syrup

2 Tb fresh sage chopped

Directions: Toss peeled and diced sweet potatoes in boiling water for 15 minutes.  Drain and set aside.

Bake bacon at 400 for 10 minutes until crispy.  Drain and crumble.

Heat up a frying pan on medium heat with oil and butter.  Put onions in when butter gets bubbly with 1 tsp kosher salt.  Saute for 20 minutes until softened and beginning to brown and caramelize.  Add in 1/4 cup brandy and crank up heat for a couple minutes. Then turn heat back down and cook off alcohol, another 15 minutes.  Add in softened potatoes and crumbled bacon.  Stir in the 2 Tb of Grade B Maple syrup to coat everything.  Garnish with fresh sage.

I dare you to try not eating them straight outta da pan. OHMYGOD.

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