Often times when I travel I have something so good that I have to come home and try to make it. Put my own polish spin on it!
(Much like my grandmother, who most famously was eating at Perkins, asked for their silk pie recipe. They said no. After arriving home from a stressful day in the city, (my grandfather had just gone through bi-pass surgery) she made her own. It was sooooo much better. Probably because it was made by one of the most amazing polish cooks to live. )
In a little cafe in Glenwood springs I had sweet potato fries with candied bacon. They were breaded. And to be honest, it took away from the awesomeness of the sweet potatoes. I have developed a love of sweet potatoes over the last few years. AND they are SOOOO good for you. Like SO good for you. Maybe not covered in bacon…. but, you know, I can’t be COMPLETELY healthy…..whatever. So I decided to roast them instead. And instead of a cream based sauce, I used my go-to Sriracha sauce, that I use for most everything.
I’ve made this twice in the last month. (That means it’s pretty stinking good)
So, I thought I better get it saved (or I will get a call from a kiddo trying to make it someday without a recipe)
In the oven roast at 375 degrees 4 sliced sweet potatoes. You can drizzle them with olive oil and salt and pepper. They don’t need any more than that. Cook to your liking.
Sriracha Sauce: (ALL OF THIS is made to your taste. Add a little of all ingredients to make it what you want)
3/4 cup mayo
A few table spoons of Sriracha sauce (it’s the one with the chicken on it)
A few tablespoons worcestershire sauce
A spoonful of lemon juice
Salt and pepper to taste
Mix together. That’s it.
Sriracha Candied Bacon
6-10 pieces of bacon
3/4 cup maple syrup
2-3 table spoons brown sugar
1 tablespoon Sriracha sauce
Lay the bacon on baking rack (like what you let cookies cool on) and set that on top of a jelly roll oven sheet (one with sides on it, so the bacon grease has a place to drip)
Brush the mixture over one side of the bacon and cook at 375 for 15 minutes. Turn over and brush the remainder of the mixture on and cook for another 15 minutes. Of course watch to make sure it’s cooking properly and cooked to your liking (I totally burnt it the first time I cooked it.)
Let bacon cool and chop
Pour the sauce over the top of the roasted sweet potatoes and then top with candied bacon.
It’s amazing. The flavors go together so well. And I ate for left overs (Which I NEVER do, I’m not a left over person.)