Sorghum adds a caramel, earthy sweetness that isn't overwhelmingly sugary. It plays well with the warmth of the paprika and traditional baking spices. Candied bacon brings a smoky sweetness and a playful crunch to the dish.
Technique tip: You can make the bacon up to 1 day in advance. Keep the candied bacon at room temp.
Swap options: You can omit the candied bacon to make it vegetarian. You can swap the butter for 2 tbsp of olive oil to make it dairy free.
- 3 cups thick-cut bacon, cooked until crispy and chopped
- 1/2 cup sherry vinegar
- 1/2 cup sorghum
- 1/2 cup water
- 3 extra large sweet potatoes, scrubbed
- 2 tablespoons sorghum
- 4 tablespoons butter, room temperature
- 1/8 teaspoon smoked Spanish paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 bunch chives, chopped
- Salt, to taste
For the candied bacon:
1. Place vinegar, sorghum and water into a saucepan. Bring to a simmer, and then reduce by half.
2. Add bacon and coat thoroughly. Remove from heat.
3. Leave bacon in mixture and cool to room temp.
For the sweet potatoes:
1. Preheat oven to 375°F.
2. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
3. Split potatoes in half. Carefully remove the flesh without tearing the skins and place in a medium size bowl. Reserve the skins.
4. In a separate bowl, combine the sorghum, butter, and all of the spices. Mix until well incorporated and smooth.
5. Add sorghum butter mixture to the sweet potato flesh. Fold in completely, then add the filling back into the reserved potato skins.
6. Increase oven temperature to 400°F.
7. Place skins on a half sheet tray. Bake 15 minutes or until golden brown.
8. Top with candied bacon and chopped chives.