Name: Roasted Sweet Potatoes and Bacon (for Friendsgiving!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs. Sweet Potatoes; 2 tbsp. Avocado Oil (or Olive Oil); 1 tsp. Ground Cinnamon; 1 tsp. Garlic Powder; 1 tsp. Onion Powder; 1 tsp. Kosher Salt; 1/2 tsp. Cumin; 1/2 tsp. Chili Powder; 3 strips Bacon; 1 tbsp. rendered Bacon Fat; 1/3 cup Pure Maple Syrup; Optional: freshly cracked black pepper or chopped fresh herbs (chives, rosemary, thyme, sage) and/or blue cheese

Serves: 6-8 / Prep Time: 20 minutes / Cook Time: 30 minutes

These roasted sweet potatoes are a little crispy, tender on the inside, savory + sweet, and SO fun to add to your Friendsgiving spread. A super simple maple-bacon drizzle brings them all together just before serving.

If you’re building your Friendsgiving menu and need a side dish that feels familiar but has that little “oh my god, what did you put on these?!” magic, this is the recipe. These roasted sweet potatoes hit every note: warm spices, crisp edges, soft centers, smoky bacon, and a glossy maple glaze that makes the whole dish feel like a cozy fall candle in food form. They’re simple, comforting, and a little different, which is exactly the vibe Friendsgiving deserves.

This dish is shockingly simple, and I do recommend making these the same day you serve them. You’ll roast sweet potatoes on two rimmed baking sheets (so they crisp instead of steam), cook a few strips of bacon for richness and crunch, then whisk a little bit of bacon fat with maple syrup to create a warm, savory-sweet glaze. And instead of drizzling it the glaze over the potatoes myself, I give everyone the pourable measuring cup of glaze at the table and let them add as much or little as they want.

A bowl of roasted sweet potatoes with crispy bacon mixed into them being passed between people with a spread of holiday sides on the table below.

Even though this recipe uses pretty basic ingredients, the final dish tastes developed and layered. With the fun seasonings of cinnamon, cumin, garlic, chili powder, plus crispy bacon and that glossy maple bacon sauce, it all comes together so well. And while I did consider tossing gorgonzola and fresh herbs on top (my heart said yes, my crowd said no [at least to the gorgonzola]…), you’ll find some dreamy customization options below if you want to give it a fancy little upgrade. 🙂

Ingredients

2 lbs. Sweet Potatoes
2 tbsp. Avocado Oil (or Olive Oil)
Homemade Seasoning Blend:
- 1 tsp. Ground Cinnamon
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Kosher Salt (I use Diamond Crystal brand)
- ½ tsp. Chili Powder
- ½ tsp. Cumin
3 strips Bacon, chopped
1 tbsp. rendered Bacon Fat
1/3 cup Maple Syrup
Optional: freshly cracked black pepper or chopped fresh herbs (chives, parsley, rosemary, thyme, sage)
Extra fancy optional: crumbled feta, gorgonzola, or blue cheese

Ingredient Notes & FAQs

Sweet Potatoes → I used two really big sweet potatoes for this recipe. They are NOT that easy to cut, but you can do it! Peel and chop them into roughly 1/2 inch cubes for even roasting. You should get about eight cups from two pounds of sweet potatoes.

Spices → Cinnamon adds warmth, cumin and chili powder add depth, garlic/onion powders round things out. It’s the perfect sweet-savory blend. (This blend is very similar to my viral Sweet Potato + Chicken bowls for Two!)

Avocado Oil → Avocado oil is usually my go-to for roasting vegetables. It has a high smoke point and a neutral flavor, which is ideal. Olive oil or another neutral oil (like canola oil or vegetable oil) will also work!

Bacon → Adds smoky richness and crunch. I lean towards Applewood Smoked bacon for most of my recipes, but Hickory smoked is also great here. For bigger bacon bites, use thick-cut bacon.

Maple Syrup → Use real maple syrup for the best flavor (not the pancake syrup stuff that comes in a plastic bottle)! The sweetness balances the spices and salt really well. It’s a little pricey, but it will last for a long time. I also use it in this Maple Balsamic Dressing and my famous Chocolate Chip Cookies.

Bacon Fat → One tablespoon is all you need for a glossy, savory glaze. (See the “Ways to Customize” section towards the bottom of this page if you want to go bolder!)

Herbs → I didn’t use them originally, but a sprinkle of chives, rosemary, or thyme is chef’s kiss if you want a fresh finish.

Blue Cheese → Ok, so my ORIGINAL plan was to scatter little pieces of creamy blue cheese all over these before serving. However, no one in my family likes blue cheese (except me!). 🤣 So, I left it out. If you have a family of blue cheese lovers, I highly recommend adding some to these potatoes! Feta would also be a fun option.

A bowl of roasted sweet potatoes and bacon sitting on a table with glasses of sangria nearby. A spoon rests in the bowl.

Step-By-Step Recipe Guide

See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making these Roasted Sweet Potatoes + Bacon.

Directions

Step One: Prep the Sweet Potatoes. Preheat oven to 425°F. Peel and chop sweet potatoes into 1-inch pieces. Add them to a large bowl with cinnamon, garlic powder, onion powder, cumin, chili powder, salt, and avocado oil. Toss until fully coated.

A glass mixing bowl full of cubed sweet potatoes with seasoning sprinkled over them.

A glass measuring bowl full of cubed sweet potatoes that have been tossed in oil and seasonings.

Step Two: Roast. Divide the potatoes between two parchment-lined baking sheets, spreading them out so they roast instead of steam. Roast for 20–30 minutes, flipping once halfway through, until crispy on the edges and tender inside.

Cubed sweet potatoes scattered over the top of two rimmed baking sheet lined with parchment paper.

Two rimmed baking sheet lined with parchment paper and topped with roasted sweet potatoes.

Step Three: Cook the Bacon. Meanwhile, add chopped bacon to a skillet and cook over medium heat until crisp. Transfer to a paper towel-lined plate to drain.

Step Four: Make the Maple Bacon Glaze. Measure 1 tablespoon of the rendered bacon fat into a small heatproof bowl. Whisk in ⅓ cup maple syrup until smooth and glossy.

A glass measuring cup full of maple bacon sauce being poured over a bowl of roasted sweet potoates.

Step Five: Serve. Transfer roasted sweet potatoes to a serving platter. Top with crispy bacon. Drizzle with the maple-bacon glaze right before serving — or serve the glaze on the side and let guests drizzle as much as they want. Finish with fresh herbs and black pepper if desired.

Recipe Tips & Tricks

Use two sheet pans. Crowded sweet potatoes steam instead of crisp. Spread them out!
Make the bacon + maple drizzle ahead of time. The bacon can be made up to two days ahead of time, and so can the drizzle. Just gently warm the drizzle before serving!
Serve the maple drizzle at the table. It’s fun, interactive, and keeps the potatoes crisper.

Ways to Customize this Recipe

Brown Butter Maple Drizzle: Swap bacon fat for browned butter.
More Bacon Flavor: Increase bacon fat in the glaze to 2 tbsp (add a splash more maple for balance).
Add Fresh Herbs: Add chopped rosemary, thyme, sage, or chives.
Make it Restaurant-worthy with Cheese: Add crumbled blue cheese, gorgonzola, feta, goat cheese, or shredded parmesan cheese.
Make it a little Spicy: Add 1/4 – 1/2 tsp. of cayenne to the seasoning blend.
Sweet & Spicy Glaze: Add 1 – 2 tsp. of harissa paste to the maple glaze.

This recipe is part of my Friendsgiving Menu, which is a really fun menu in my Supper Club Series! This series is brand new to the blog, and it’s sooo fun because I share some of my favorite dinner-party-inspired recipes with you! These recipes are specifically designed to make 6-8 servings, which is different than my typical small batch recipes. But you can scale them up or down to fit your needs. 🙂 Just FYI, if you’re into this recipe and would like to see more Supper Club Series recipes, sign up for this monthly newsletter!

How to Store and Reheat

Store:
Refrigerate leftovers in an airtight container for up to 4 days.

Make Ahead(ish):
The bacon and bacon + maple “sauce” can be made up to 2 days in advance. I recommend roasting the sweet potatoes the same day you serve them, as they are best right after roasting.

Reheat Leftovers:

Air Fryer: (my favorite way!) Reheat at 375°F for 5-8 minutes until crispy.
Oven: Spread them out over a parchment-lined baking sheet and reheat at 350°F for 10-12 minutes.
Stovetop: Add a drizzle of oil to a large skillet, and reheat for a few minutes over medium-high heat.
Microwave: Not ideal, as they’ll be kind of mushy, but you can toss these in with other leftovers and reheat for about 30 seconds.

More Friendsgiving Recipes

New! Roasted Brussels Sprouts with Dried Cranberries + Pecans
My family’s favorite Garlic Herb Dinner Rolls
The easiest Fresh Cranberry + Apple + Orange Relish
Classic(ish) Creamy Mashed Potatoes
Our favorite Classic Stuffing (Dressing)

Whether you’re hosting Friendsgiving, heading to a potluck, or just making a cozy fall dinner at home, these roasted sweet potatoes bring that perfect smoky-sweet vibe that makes a holiday menu feel special. They’re simple, festive, and the kind of recipe people remember. If you make them, leave a comment and a star rating below! And snap a photo and tag me on Instagram – I love seeing your gorgeous spreads.

xx Sara

Ingredients