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10 February, 2019

Bacon Wrapped Sweet Potato Wedges.

Posted in : Extras, Paleo, Pork, Side Dishes, Uncategorized, Whole30 on by : Marisol Chancellor

A couple of weeks ago, I posted on my Instagram a recipe for Avocado Pesto. It  was sooooo good! I’ve been wanting to make it again so bad but I didn’t want to make zoodles again, yes, they’re delicious but I wanted to be a little more creative.

It hit me all of the sudden, I was driving back from the Y when I had a vision of sweet potato wedges dip in avocado pesto. Sounds really good right? Well, it gets better! I got home and I was faced with the amount of the laundry I had to catch up with (but I was still thinking about Avocado pesto) So I walked through the bedrooms collecting laundry when…bacon! “I’m going to wrap the potato wedges in bacon” so… I had dropped everything and head to the kitchen. Priorities, right? 

I mean, you can’t walk away from a great idea, it’s just wrong.

Preheat your oven to 400 degrees. I have a medium size sweet potato that I cut in half, and each half in quarters. 
I lined a baking sheet with parchment paper. I cut the bacon strips in half and wrap each potato wedge with half of one bacon strip. Make sure the end of the bacon strip is facing the baking sheet, that way it will stay put. Don’t they look like cantaloupe wrapped in prosciutto? But don’t be fooled! 

These potatoes have been cooking for 20 minutes. They are almost done so, we are going to flip them over and cook for another 10 minutes. The bacon should be crispy and the potato soft and sweet, and delicious.  
Like so. 30 minutes total. My husbands eyes got big when he saw these! I made him wait too long before he could eat one, poor thing.  Finish the potatoes with a sprinkle dink of salt. 
While the potatoes are cooling let’s get to the avopesto. Is that a word? It needs to be. You heard it here first!
In a food processor, add the pine nuts, basil, garlic, red pepper flakes, salt and pepper, and avocado. 
While the food processor is running, slowly drizzle the olive oil. I used about 1/4 cup. 
the smell!!! pure happiness. 
This is a great appetizer, snack, after work out meal… any time, meal! The potatoes cooked perfect! they’re sweet and tender and the beacon is so salty and fatty… dip it in the fresh avocado pesto and you’ll have a party in your mouth. 
Find the recipe below. Enjoy!

Bacon Wrapped Sweet Potato Wedges.

Category: Extras, Paleo, Pork, Side Dishes, Uncategorized, Whole30

Bacon Wrapped Sweet Potato Wedges.

Ingredients

  • For the Potato wedges
  • 1sweet potato
  • 4-5 bacon strips
  • *
  • For the Avocado Pesto
  • 1/2 avocado 1 if its small
  • 1 tablespoon pine nuts
  • 1 cup basil leaves (a handful)
  • 1 garlic clove
  • a pinch of crushed red pepper flakes
  • Salt and pepper
  • 1/4 cup extra virgin olive oil

Instructions

  1. Preheat your oven to 400 degrees and Line a baking sheet with parchment paper. Cut the potatoes in half, lengthwise and cut each half in quarters. If the potato is very big you can cut up to 6 pieces out of each half, it's totally fine. Cut the bacon strips in half and wrap each strip around the middle part of each potato wedge. Place them on a baking sheet making sure the end of the bacon strip is facing the baking sheet, that way it won't unwrap while it bakes. Bake the potatoes for 20 minutes, flip them over and cook for 10 more minutes until the potatoes are tender and the bacon crispy.
  2. Once the potatoes are done, sprinkle them with a little salt and let them cool a while you make the pesto.
  3. In a food processor add the avocado, pine nuts, basil, garlic, salt, pepper and red pepper flakes. With the food processor running, slowly drizzle the olive oil. Taste the pesto and adjust seasoning if needed or add more oil until you get the desire consistency. Eat. Enjoy!

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