Author Notes: I created this recipe in honor of San Diego Beer Week, a 10-day beer fest celebrating San Diego’s craft beers. I wanted to make a savory dish with beer, other than chili or stew, and settled on seasonal sweet potatoes. I love that this recipe is easy to make yet has layers of flavors — it’s sweet, salty, smoky, and tangy. It’s great with beer buddies like pork and beef and goes really well with chicken sandwiches and salmon burgers too. —Food Blogga
2 large orange-fleshed sweet potatoes or Garnet yams
olive oil for brushing potatoes
strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably ale or dark ale
2 tablespoons maple syrup
a few cranks of freshly ground black pepper
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Rub flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet
- In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
- Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
- In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.