Description
Sweet and savory come together in this elegant appetizer. Perfect with a glass of Chardonnay or Pinot Noir.
Ingredients
Scale
- 2 large or 3 medium sweet potatoes (youll want enough to make 30 medallions)
- 2 tbsp olive oil
- 1 lbs (454 g) bacon (gluten free if needed, otherwise just look for thick cut, meaty bacon)
- 1 head of garlic (sliced in half across its equator, drizzled with olive oil and wrapped in foil))
- 1 medium red onion (sliced)
- 2 tbsp maple syrup
- 2 tbsp wine (Chardonnay or Pinot Noir both taste great)
- 2 tsp freshly ground black pepper
- creme fraîche or sour cream
- thyme (rosemary or chives for garnish (thyme is my favorite))
Instructions
- Preheat oven to 400°F (204°C).
- Peel and cut sweet potatoes into 1/2-inch thick medallions.
- Arrange sweet potato medallions on a parchment-lined baking sheet.
- Brush medallions with olive oil on both sides.
- Bake until tender, about 20 minutes.
- Remove from oven and set aside.
- Arrange bacon on a foil-lined baking sheet.
- Arrange onion slices and garlic head on a parchment-lined baking sheet.
- Place bacon on a rack in the top third of the 400°F (204°C) oven; place onions and garlic in the bottom third.
- Bake for 25 minutes, switching pans halfway through.
- If onions brown too much, remove them; leave garlic until soft and cloves easily pop out.
- Combine cooked bacon and onions in a blender.
- Squeeze garlic cloves into the blender.
- Pulse until mixture is nearly spreadable.
- Add black pepper, maple syrup, and wine to the blender; pulse to combine.
- Taste and adjust seasonings.
- Spoon 1 teaspoon of bacon jam onto each sweet potato medallion.
- Place medallions on a serving platter.
- Top with a teaspoon of crème fraîche or sour cream.
- Garnish with herbs.
- Grind additional black pepper over medallions, if desired.
Notes
- For easier blending, cook the bacon until slightly crispier than usual.
- If you don’t have creme fraiche, plain Greek yogurt makes a good substitute.
- Store leftover bacon jam in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2-3 medallions
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 8
- Cholesterol: 40