Cider Glazed-Sweet Potatoes with Bacon, Pecans and Blue Cheese

November 10, 2009
0 Ratings
  • Serves 4
Author Notes

Sweet potatoes are a fixture in Louisiana. Fall just wouldn't taste right without a weekly sweet potato. This combines two Louisiana favorites--sweet potatoes and pecans--with two of my favorites--bacon and blue cheese! —SupperStarter

What You'll Need
  • 3 sweet potatoes
  • 1 onion
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/3 cup pecans
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 4 slices bacon, cooked and crumbled, reserving 2 Tablespoons drippings
  • 2 teaspoons honey
  • 1 tablespoon cider vinegar
  • 3 tablespoons blue cheese, crumbled
  1. Peel sweet potatoes and onions. Cut into 2-inch chunks. Toss with olive oil. Season with salt and pepper. Spread onto foil-lined 10 x 15-inch baking dish. Bake at 375 degrees for 45 to 50 minutes or until fork-tender. Stir halfway through baking time.
  2. Melt butter in skillet and add pecans, brown sugar, cayenne pepper and salt, stirring constantly for about 5 minutes or until pecans are coated with sugar mixture. Pour pecans onto foil-lined baking dish to cool.
  3. To make glaze, add 2 cloves garlic to reserved bacon drippings. Cook 2 minutes. Whisk in honey and cider vinegar.
  4. Transfer potatoes and onions to serving platter. Drizzle with glaze. Top with pecans, blue cheese and crumbled bacon.

See what other Food52ers are saying.

  • Lindsay Christians
    Lindsay Christians
  • SupperStarter
  • Kelsey Banfield
    Kelsey Banfield
  • Food Blogga
    Food Blogga

5 Reviews

Cam November 21, 2012
I made this dish last year and everyone loved them so much I am going to make them again. Only I couldn't remember what site I got it from. I have been searching and I am extatic I found it. This is a wonderful take on the classic sweets. There is so many flavors going on in this recipe you could easily pick and choose any combination of flavors to suit your dinner.I made half yams and half sweets to add color.
Lindsay C. November 12, 2012
Just made these at a "Thanksgiving test run" dinner. These are a little bit fussy when you have five other dishes going, but holy wow, are they delicious. The bacon goes double in the glaze and in crumbles, the pecans are insanely good all by themselves and the potatoes are lovely and sweet from their time in the oven. (If you roast the sweet potatoes and onions while you're cooking your turkey, it doesn't matter the temperature really -- just keep close tabs on them.)
My husband's family is notoriously picky, so I think I'm going to turn the potatoes/onions into a puree for Real Thanksgiving. Thank you for this recipe!
SupperStarter November 14, 2009
We do love our food! I am a big fan of sweet and savory. It just hits all the right notes!
Kelsey B. November 13, 2009
Yes, please! I love the blue cheese, bacon and honey combo - you LA girls really know how to cook!
Food B. November 12, 2009
You do Louisiana proud with this recipe! I love the contrast between the sweet honey and pungent blue cheese.