Author Notes
This is a new recipe I was playing with and it got a great response from the home audience! It's definitely one I'll be going back to. The roasted sweetness of the yams is really lovely in combination with the bacon and other ingredients. —sweetwatercooks
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Ingredients
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4
sweet potatoes
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1
loaf of sourdough
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1
onion
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7
strips bacon
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olive oil
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1/2 cup
toasted pecans chopped
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1/2 cup
dried cranberries
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1/2 teaspoon
fresh thyme
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1/2 teaspoon
nutmeg
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1/2 teaspoon
cayenne
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1/4 teaspoon
cinnamon
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1/4 teaspoon
paprika
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salt and pepper
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1 cup
chicken broth
Directions
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heat oven to 425 degrees
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peel and dice sweet potato and toss with olive oil
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lay sweet potato on parchment covered baking sheet
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roast for approx. 20 minutes or until you can pierce pieces with fork easily
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At the same time lay diced sourdough on baking sheet and place in oven for approx. 5 minutes to toast
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Saute onion in olive oil just until softened
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Season onion with s&p
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Fry bacon until just crispy and dice into bite sized pieces
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In a large bowl combine sweet potato, toasted bread, onion, bacon
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Add to mixture toasted pecans and cranberries
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Add spices and season with s&p
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Add 1 cup chicken broth slowly (just enough to moisten mixture)
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Stuff bird with mixture or if baking:
Heat oven to 325 and bake for 1 hour
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