I am not really a fan of sweet potatoes. It’s mostly because the texture and the sweetness are not harmonious to me. However, sweet potatoes are friendly on the nutritional plan we follow.
I’m also not great at planning exciting side dishes. So, I went looking for something that was a little more exciting than brown rice and steamed broccoli. I struggle most with carbs and sugar, so this was a good find for me in my weight-loss journey.
I do miss a good loaded baked potato every once in a while, but I have found that this side is a very palatable alternative that provides me with the satiation of a carby potato without the sugar spike I would normally get.
And here’s the best part. If you make enough for leftovers, you can brown some sausage in a skillet, add the potatoes, and a handful of spinach and saute a bit. Then, serve it with a fried egg on top for a breakfast hash.
- 3 large sweet potatoes, diced into 1-inch pieces
- 6-7 slices of smoked bacon, diced into ½ inch pieces
- 1-2 Tablespoons hot chili powder
- Mix the sweet potatoes and bacon in a bowl and combine. Sprinkle the chili powder over it all. I use 2 and sometimes 3 tablespoons. I've also added a dash of cayenne pepper before. You can modify by using mild chili powder if you prefer.
- Pour it all onto a baking sheet and put in a 425 degree oven. After 7-10 minutes in the oven, stir around so bacon fat covers the potatoes. Continue cooking for 20-30 minutes depending on your preferred level of crispness.
- We like ours very crispy, so I cook mine almost 40 minutes.