Ingredients

The following ingredients have 6 Servings
  • 2 slices bacon (diced (optional))
  • 1 1/2 lbs. mini sweet potatoes (un-peeled, quartered (or regular sweet potato, scrubbed and unpeeled recommended, and cubed))
  • 1 1/2 Tbsp. olive oil
  • 2 medium shallots (halved then sliced (about 1/4 cup))
  • Salt and pepper
  • 1/4 cup Dijon mustard
  • 1 Tbsp. maple syrup
  • 1 tsp. fresh thyme leaves (less if using dried leaves)

Instruction

  • Preheat oven to 425° F. with rack in centre of oven.
  • If not using bacon, simply grease your pan with some olive oil instead, so the sweet potatoes don't stick. If your skillet isn't oven-proof, you can brown the bacon on the stove-top and then transfer to any shallow oven-proof pan that has been greased with olive oil or a bit of bacon fat.
  • In an oven-proof skillet (preferably cast iron), cook bacon until starting to brown. Remove bacon from skillet and set aside. Discard fat from pan, but don't wipe pan.
  • Meanwhile, place cut potatoes in a large bowl and toss with olive oil. Add shallots and toss again Sprinkle with a bit of salt and pepper and toss to combine. In a small bowl, whisk together the mustard, maple syrup and thyme leaves. Pour over potatoes and toss well to combine and evenly coat the potatoes.
  • Pour potatoes in to skillet used to brown the bacon. Spread out evenly. Roast in pre-heated oven for 40 minutes. *Do not stir potatoes while cooking, as they may fall apart! Remove from oven and sprinkle reserved bacon over-top. Again, do not stir. Return to oven for an additional 5 minutes or until potatoes are soft (*Be sure to taste test for doneness, as these can look done but are still a little hard. You want them to roast to creamy softness :). Garnish with fresh thyme.