2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger
8 oz bacon, don’t use thick cut

Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise (you’ll have 4 strips cut from 1 piece of bacon). Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan; they’ll cook beautifully in the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Turn the oven to broil and let the tops get crispy.

bacon recipe courtesy of: Megan Keatley, Health-Bent, February 11, 2012

Originally posted 2012-10-13 08:59:00. Republished by Blog Post Promoter


serves four

4 large orange-fleshed sweet potatoes
1 tablespoon olive oil
150 grams unsmoked back bacon, thinly sliced
6 spring onions, sliced
2 red chillies, seeded and sliced
200 grams smoked mackerel fish fillets, skinned
75 grams black olives, pitted and chopped
25 grams butter

Preheat the oven to 200°C/400°F/gas mark 6. Roast the sweet potatoes for 45 minutes to one hour, or until a knife slides easily into them. When almost ready, heat the oil in a pan and fry the bacon for four minutes over a high heat, until golden. Add the spring onions, chilli, mackerel and olives, and cook for two to three minutes more. When the potatoes are ready, cut a slit down the middle and place a knob of butter in each one. Fill with the mackerel and bacon mixture, and serve hot.

bacon recipe courtesy of: Tonia George, Red Magazine online; Hearst Magazines UK/National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP

Originally posted 2013-09-12 01:08:00. Republished by Blog Post Promoter


1 small to medium sweet potato, diced
2 eggs
8 slices of bacon, diced
4 tablespoons dill, finely chopped
2 tablespoons mayonnaise
2 tablespoons lemon juice

Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling. Remove from heat and let sit, covered, for 13 minutes. Immediately rinse in cold water, peel eggs, dice and set aside. Meanwhile, dice sweet potato. Heat skillet over medium-high. When hot, add bacon and cook for 5 minutes. Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked. In a small bowl, mix dill, mayonnaise and lemon juice. Add eggs, sweet potato and bacon, and mix. Serve warm or cold.

bacon recipe courtesy of: Crossfit Tidal Wave, 2324 Market Street, Galveston, TX 77550

Originally posted 2013-07-19 01:38:00. Republished by Blog Post Promoter


serves two

1 sweet potato, cut lengthwise into preference sized french fries
6-8 strips of bacon, cut into 1 inches pieces
1 head of cauliflower, stem removed, cut into small florets
½ cup canned coconut milk
1 tablespoon almond butter
1 shallot, thinly sliced
pinch of dried thyme
pinch of black pepper
pinch of sea salt
1 tablespoon fat of choice
coconut oil spray

Preheat oven to 400 degrees. Cut your sweet potato in half lengthwise, then slice the sweet potato into ½ inch strips then cut those in half. Place parchment paper on a cookie sheet and line sweet potatoes on it so they are not overlapping. Lightly spray sweet potatoes with coconut oil then top with a pinch of salt. Remove your stem from your cauliflower and roughly chop cauliflower into small florets. Cheese curd size will do. Place in a glass baking dish and drizzle a tablespoon or so of your fat of choice. Place cauliflower as well as sweet potatoes in the oven to cook for 20-25 minutes. (Your cauliflower may take longer). While the goodies are in the oven, add your diced bacon into a skillet over medium heat. Use a wooden spoon to break up the bacon and help cook on all sides. Once bacon is done cooking, remove from heat and remove bacon with a slotted spoon and place on a paper towel. Pour excess bacon fat into a jar or can leaving 2 tablespoons behind in your skillet for the gravy. Place skillet back over low heat, add your coconut milk and almond butter then some thyme and black pepper. Let the coconut milk come to a slight boil then use your spoon to mix together and begin to cook down. Once the mixture begins to thicken, add your bacon back to the gravy and remove from heat. Once your sweet potatoes and cauliflower are done cooking, place in a bowl or on a plate, top with gravy, and devour!!

bacon recipe courtesy of: Juli, PaleOMG, March 5, 2012

Originally posted 2012-11-03 08:18:00. Republished by Blog Post Promoter


yields 4-6 servings?

3 medium or 2 large sweet potatoes, peeled and cut into one inch thick slices
3 tablespoons vegetable oil
salt and freshly cracked black pepper to taste
4 slices bacon, diced medium
1 medium red onion, peeled and thinly sliced
1 tablespoon minced garlic
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
¼ cup sugar
salt and freshly cracked black pepper to taste
¼ cup chopped fresh parsley
Blanch sweet potato slices in a large pot of boiling salted water, about 8-10 minutes. They should be firm and cooked but not mushy. Drain and cool to room temperature.
In a small bowl combine potato slices, oil, salt and pepper and toss. Place on a hot grill and cook until well browned, about 3-5 minutes. Remove and place in a medium bowl. Set aside.
In a large sauté pan, cook bacon until they just start to crisp, about 6 minutes. Remove the bacon to paper towels and leave all but 2 tablespoons of bacon fat in the pan.
Add the onion slices and cook for 2 minutes stirring occasionally. Add the garlic and cook for 2 more minutes. Remove pan from heat and stir in the vinegar, oil, sugar, cooked bacon, salt and pepper. Pour this mixture over the grilled sweet potatoes, top with chopped parsley and serve.

bacon recipe courtesy of: Martha, A Family Feast, July 26, 2013


serves four

8 oz. smoked bacon, diced
2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)1 red onion, diced1 can organic black beans, drained & rinsedchipotle peppers in adobo sauce3 cloves garlic, minced3 limeshandful of fresh cilantro1/2 cup drained Greek yogurt1 tablespoon honeycinnamon, to tastesmoked paprika, to tastecumin, to tasteKosher salt, to tasteblack pepper, to taste8 corn or flour tortillas?Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium high and cook until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon fat for the next step.?In a large bowl, toss the diced sweet potatoes with chopped chipotle peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin, smoked paprika and cinnamon, about a teaspoon.?Spread the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking. If you don’t have parchment paper, spray lightly with non-stick cooking oil. Sprinkle with a little kosher salt and black pepper. Roast at 400° until fork tender, about 30 minutes.?In the skillet should be about 2 tablespoons reserved bacon fat. Add the diced red onions, turn down the heat to low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally? making sure they aren’t sticking to the skillet.
Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic (minced), the juice and zest of one ?lime, and salt and pepper to taste. Add honey to finish sauce. To the onions, add a couple teaspoons of minced garlic. Season the onions with a pinch of kosher salt, a little cumin, smoked paprika and cinnamon.
Stir in the black beans and allow them to warm up. Season with a little salt and pepper.? Warm up tortillas in a small dry skillet or in the microwave.

Add bacon to sweet potatoes and gently toss.

Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.

bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013


makes about 7 to 8 patties

1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease

In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.

bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012