I actually stumbled upon this recipe over on Food Renegade while looking for a quick and easy appetizer for a party. The only change was that I left out the optional maple syrup. This one was SUPER easy and what makes it even better was that it was DEEE LISH! So good, in fact, that I made it again the following night – had I not, these pics would not have happened because we ate them all!
2 medium-small sweet potatoes
1 lb uncured bacon
2 Tbsp butter or ghee from grass-fed cows
1/2 tsp chipotle chili powder
1 Tbsp sea salt
Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You’ll wind up with 32 bites.
Melt butter over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted butter to coat.
Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
Place on a baking sheet and bake for 45 minutes, turning once about halfway through.
These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat and let cool before serving.