Sunday Funday! Except not, because we can’t really do anything.
Guys, I still have yams that I can’t seem to get rid of. When I bought so many, I really didn’t think about how creative I’d have to be to find ways to eat them… that weren’t super boring. Cue the bacon…
Though this year has been a lot different, I love going to the Kennett Square Farmers Market to get stuff like local produce, meats, etc. Though I don’t try to eat a lot of meat, I do prefer to know that it was responsibly farmed and that the animal lived as best a life as it could have. I like buying from Canter Hill Farm out of Malvern, PA – they take organic and animal welfare to the next level. I had some bacon in my freezer, and hot damn, it was the perfect thing to use with sweet potatoes. I’ve done a vegetable hash before, but I wanted to be ready with a great snack idea, once we’re all allowed to party again. Without further delay….
Bacon Wrapped Sweet Potato Wedges with Avocado Crema (PALEO!)
Prep time: 10 min
Cook time: 30-40 min
- 2-3 large sweet potatoes, cut into about 8 wedges each
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- pinch of salt and pepper
- 1 lb thick cut (preferably local!) bacon
for the crema:
- 1 small container of Greek-style dairy free yogurt, or regular Greek yogurt if not strict paleo
- 1 avocado, ripe/bright green
- Juice from 1 lime, or 1 tbsp apple cider vinegar
- salt, to taste
Important supplies – a wire baking rack for your sheet (so the bacon doesn’t get soggy)
- Preheat oven to 350 degrees F. Grease/spray your wire backing rack, and place on a foil-lined baking sheet (foil for easy clean up!).
- In a small mixing bowl, mix together your paprika, garlic and chili powder, with just a pinch of salt. On each wedge, sprinkle the seasoning on both sides of the wedge, and wrap the bacon around the wedge like a spiral, starting at one end and working your way to the other end.
- Repeat this for each of the wedges, placing them evenly spaced on the wire rack/baking sheet.
- If you have any leftover seasoning mix, sprinkle over the wedges.
- Bake for 30-35 minutes, until bacon starts to brown. It’s best to flip them halfway through, so that the bottom side is able to brown just as the top does.
- Meanwhile, while they’re baking, mash your avocado in a mixing bowl, so that no chunks remain. If you like particularly smooth avocado puree, you can do this step in a food processor. Quite frankly, I did mine by hand because it was 8:30pm and I didn’t want to dirty another dish, so it worked just fine.
- Once the avocado is mashed or pureed, mix in your Greek yogurt, lime juice and pinch of salt. Continue to mix until smooth. Place in refrigerator until use.
- Once your sweet potato wedges are cooked, serve immediately while hot, with your crema on the side.