Have you ever tried a dish that combines sweet and salty, tender and crunchy all in one? It’s a magical experience, and sweet potatoes are the perfect ingredient to achieve that balance. They are so naturally sweet, tender and delicious that they could easily be mistaken for dessert.

In fact, many of the most popular sweet potato recipes involve adding even more sweetness, like marshmallows and candied pecans. While those dishes are undeniably delicious, there’s also something to be said for exploring the savory side of sweet potatoes.

With a little salt, pepper, and fresh herbs, sweet potatoes can become a sophisticated and savory dish. And when you add a touch of spice, like in these Bacon Candied Yams, you really take the dish to the next level.

Brown sugar, maple syrup, and vanilla bring out the sweetness of the yams in this recipe, while pepper, fresh thyme, chili powder, and bacon provide the perfect savory counterpoint. The result is a dish that satisfies all your cravings at once – it’s both comforting and exciting, familiar and unexpected.

Along with this balance of flavors, they offer a great contrast of textures. The crunch of the bacon contrasts with the melted smoothness of the baked yams, and the sweet stickiness of the glaze ties them together.

With flavors to satisfy your sweet tooth and salty side, these bacon candied yams are everything you could ask for in a sweet potato dish.

Recipe tips:

• Store in an airtight container in the refrigerator for up to 3 days.
• I saw the tip on using the reserved yam water to help flavor the sauce here: https://www.thekitchn.com/candied-yams-recipe-23078147
• Alternatively, you can use water instead of the reserved yam water.
• If you don’t reduce the runny sauce before adding it to the pan, there will be a lot of liquid. It will evaporate in the oven and the yams will still caramelize, but it may take a little longer. It’s not a big deal.

Candied yams with bacon

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Peel and cut the yams into 1-inch cubes. Place the yams in a deep skillet and cover with water. Boil for 8-10 minutes, until the yams are partially cooked (a fork should be able to pierce them, but they should not be so soft that the fork breaks them easily when pierced).
2. Drain the yams, reserving 1⁄2 cup of the water for the sauce.
3. Meanwhile, cut bacon into chunks and cook over medium heat in a separate skillet until crisp and golden.
4. Remove the cooked bacon from the skillet and place on the prepared tray along with the drained yams.
5. In the pan with the bacon grease, add the reserved sweet potato water, butter, brown sugar, maple syrup, chili powder, salt, pepper, 2-3 sprigs of thyme, and vanilla. Bring the mixture to a simmer, stirring well, until the sugar has completely dissolved in the sauce.
6. Simmer 2-3 more minutes to reduce the sauce by half. Pour the sauce over the yams and bacon on the baking sheet and toss to combine. Distribute the ingredients in a single layer.
7. Bake for 20-30 minutes, stirring halfway through, until all the liquid has evaporated and the sauce begins to caramelize over the yams and bacon.
8. Serve immediately, garnished with a little more fresh thyme, if desired.