1-1/2 pounds sweet potato es, peeled and cut into 1/2-inch cubes (about 36 cubes)
1 tablespoon olive oil
1 tablespoon melted butter
1/4 tsp. ground cinnamon
1 pinch black pepper
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up.
Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap® Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes.
Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15–20 more minutes. Blot the excess fat with the paper towels, then serve.
Reynolds Kitchens Tip:
Line your baking sheet with Reynolds Wrap® Aluminum Foil to ensure bacon crisps perfectly without sticking to the pan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.