Candied Sweet Potatoes with Pecan Bacon Syrup
Recipe originally from Garden and Gun Magazine 
Serves 4-6

photo from original recipe:

Ingredients

3sweet potatoes, peeled and sliced into 1.5 inch thick rounds
Canola oil for frying
Salt
For the syrup:
2 cups bacon, cut into small dice
2 cups pecans, chopped
2/3 cup sliced scallions ( white part primarily) plus more for garnish
2/3 cup lemon juice
1/4 cup molasses
2 1/3 cups maple syrup
1/4 tsp chile flakes
1 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
2 tbsp plus 2 tsp butter

Directions for sweet potatoes:
In a large pot, boil sweet potatoes until just tender. Allow slices to cool completely. Then press them between 2 pieces of parchment paper or foil, working in batches, so the slices flatten slightly and the edges spread. This can be done up to 2 days ahead of time. To finish, fill a deep skillet with an inch of canola oil and heat until shimmering. Fry sweet potatoes for about 4 minutes on each side, or until browned and crispy. Drain on paper towels, and season generously with salt.

Directions for pecan bacon syrup:
Heat skillet over medium and render bacon until almost crispy. Add pecans and scallions, and toast for 1 minute. Add remaining ingredients. Simmer until mixture has reduced by one – third whisk in butter just before serving.

To serve, stack sweet potatoes, top with syrup, and garnish with sliced scallions.

Photos from when I tried it:

 

Here is the scrapbook page I designed for this recipe. Read here to learn about our Family Cookbook Scrapbook.

Hope you enjoy this recipe.  Thanks for reading.