The foodie world can show as much disapproval as they wish, I will never turn down a Pyrex full of whipped sweet potatoes topped with a perfectly charred layer of marshmallows.
Sweet potato casserole, in all its retro glory, always makes an appearance on our Thanksgiving table.
That being said, I am not opposed to a bit of neo-traditional variety here and there. These sweet potatoes still bring a welcome amount of sweetness to your plate, but the sweetness of the maple syrup is balanced with a bit of spice from fresh ginger and cayenne pepper.
The flavors here are all so rich, warm, and cozy; meeting all of my Thanksgiving side criteria.
I also snuck in crumbled bacon and pecans for added crunch and heartiness.
All and all, it’s a sweet and savory sweet potato paradise that might just be fantastic enough to push those marshmallows out of the spotlight.
I live for those crispy, maple syrup-glazed edges.
If you are looking to bring new life to your Thanksgiving spread, but leery of shying too far away from the classics, this is the side for you!
Roasted Sweet Potatoes with Maple Ginger Glaze and Bacon
2 1/2 lbs sweet potatoes (about 4 medium), peeled and chopped into 1/2-inch cubes
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
5 rashers bacon, diced
1/3 cup maple syrup Amber Grade B
1/4 teaspoon ground cinnamon
1/4 teaspoon ground chili powder
1/2 tablespoon freshly grated ginger (peel before grating)
1/3 cup toasted unsalted pecans, roughly chopped
Preheat oven to 425 degrees F.
Pour olive oil, sweet potatoes, and kosher salt into a large bowl and toss to coat. Line a large baking sheet with parchment paper and pour the sweet potatoes out evenly across the surface of the pan.
Roast until fork tender, but not mushy; 25-35 minutes.
In the meantime, prepare the bacon.
Place the bacon in a large, nonstick frying pan and set over medium high heat. Cook until all the bacon is crisp and deep golden brown. Remove from heat and allow to cool while you make the glaze.
In a medium serving dish bowl, whisk together maple syrup, ground spices, and freshly grated ginger. Add in bacon, along with the rendered drippings, and the roasted sweet potatoes; toss to coat.
Sprinkle with chopped pecans just before serving.