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Roasted Sweet Potatoes


  • 6 oz. diced bacon
  • 2 tsp. chopped garlic
  • 3 lb. sweet potatoes, peeled, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp. olive oil
  • 1 tsp. chopped fresh thyme


  • 1. Preheat convection oven to 325°F.
  • 2. Cook bacon in large skillet on medium heat until brown and crisp. Remove bacon and drain on paper towels. Set aside. Reserve drippings in skillet.
  • 3. Cook garlic in skillet 1 minute. Remove from heat.
  • 4. Toss garlic mixture with potatoes, parsley, olive oil and thyme. Spread mixture evenly on parchment paper-lined full sheet pan.
  • 5. Bake 12 to 15 minutes or until potatoes are fork tender.
  • 6. Divide potatoes evenly among 8 plates. Sprinkle with bacon before serving.
  • Nutritional information per serving: Calories 299; Total Fat 13g; Saturated Fat 4g; Trans Fat 0;
  • Cholesterol 23mg; Sodium 561mg; Total Carbohydrate 35g; Dietary Fiber 5g; Total Sugars 7g; Protein 10g