Baked Basil Sweet Potatoes with Bacon are a super fun sweet potato dish that everyone will love! One of my favorite savory sweet potato recipes of all time, this comforting, creamy and fresh recipe is lovely for a Thanksgiving side, or it can be meal in and of itself anytime.
Sometimes I methodically plan out what I’m going to cook for you.
Sometimes days in advance.
Sometimes weeks in advance.
And then sometimes spontaneously, it’s the ingredients I already have that inspire a creation like Baked Basil Sweet Potatoes with Bacon.
I love that sweet potatoes can work so beautifully in both desserts and dishes that are perfectly suited for lunch or dinner.
What’s in this recipe?
- olive oil
- sweet potato
- applewood smoked bacon
- chile powder
Such a delicious blend of flavors — and, an equally beautiful blend of colors.
What to Serve With Them
- These are a fabulous side dish to have with chicken or meat.
- And can you imagine what a hit these would be as part of a Thanksgiving spread!? They would be fabulous for alongside Smoky Paprika-Bacon Roasted Turkey.
- This sweet potato recipe can be a totally satisfying main course on their own.
- I especially like serving these Basil Sweet Potatoes with salads.
Recipe Tips and Substitutions
- Vegetarian? Omit the bacon.
- Can you use other cheeses? Sure, try it with a cheese you love. Asiago and Pecorino Romano and Parmesan would also be delicious.
- The basil is aromatic and adds wonderful flavor to this dish. If however, it’s not your favorite, you can use spinach.
More savory sweet potato side dishes:
And these Sweet Potatoes with Pomegranate and Walnuts are definitely worth checking out.
I hope you love the Baked Basil Sweet Potatoes with Bacon as much as my family and I do.
Baked Basil Sweet Potatoes with Bacon
All of the measurements in this recipe can be give or take -- it does not have to be exact!
- olive oil for the pan
- 3 small to medium-sized sweet potatoes
- 4 strips applewood smoked bacon
- 12 large basil leaves, washed and dried, roughly chopped
- 1 cup Gruyère cheese, grated
- 1 tablespoon honey
- sprinkle of chile powder, mild or hot, depending on what you like
- sea salt and freshly ground black pepper
- Preheat the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center. Line a sheet pan with parchment paper and drizzle it with olive oil. Then evenly sprinkle the oil with salt and pepper.
- Prepare the sweet potatoes. Wash and dry the sweet potatoes, and then cut them in half, lengthwise. Place them on the oiled and seasoned parchment-lined sheet pan, round side up. Roast them in the preheated 375°F oven until they are super soft, about 30 minutes. Once you remove the sweet potatoes from the oven, use a fork to gently mash the them inside of their skins. (Keep the oven on!)
- Cook the bacon. While the sweet potatoes are roasting, add a layer of paper towels to a plate and set aside. Then add the bacon to a large sauté pan, over medium heat, and cook until it's crispy, about 4 minutes per side. Let the bacon strips drain on the towel-lined plate. Crumble the bacon and mix it with the basil.
- Assemble. Top each one with an equal portion of the basil-bacon mixture. Now top each one with an equal portion of the cheese, drizzle all of them with the honey and sprinkle each with a touch of the chile powder.
- Bake and serve. Place the sheet pan in the 375°F oven just to melt the cheese and bring the flavors together, about 5 minutes. Serve!
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