Bacon Wrapped Pecan Pie Sweet Potatoes

First off, the flavor is off the charts! You’ve got the sweetness of the sweet potatoes, the smoky goodness of the bacon, and that rich pecan pie filling that just sings. Plus, it’s surprisingly simple to whip up, making it a perfect crowd-pleaser for any gathering.

Trust me, these little beauties will disappear faster than a cold beer in July.

Alright, let’s talk ingredients. You’ll need four sweet potatoes, and I like to go for the medium-sized ones-just the right amount of sweetness. You’ll also want 12 strips of thin bacon because, let’s face it, bacon makes everything better.

Besides that, we’re using an egg, two cups of pecans, dark corn syrup, a hot BBQ rub of your choice, half a stick of butter, brown sugar, and vanilla.

Now, for tools, you’ll want a baking sheet, some aluminum foil, and a good sharp knife for prepping those sweet potatoes. If you’ve got a meat thermometer handy, that’s a bonus for making sure everything’s cooked just right.

Preparation

First things first, let’s get those sweet potatoes ready. Wash them well to get rid of any dirt. Then, we’re going to bake them indirect at 300 degrees for about an hour or until they start to get tender.

Once they’re cool enough to handle, cut off both ends so they can stand up straight. Now, remove the skin and core out the center, making enough room for that delicious filling we’re about to whip up.

Next, wrap each sweet potato with 2-3 strips of bacon. I like to go with a good, close wrap to ensure every bite is packed with bacon goodness. Now that they’re all dressed, we’re ready to roll them back into the indirect heat for some extra magic.

Cooking

Once those 40 minutes are up, carefully fill the centers of the sweet potatoes with the pecan mixture. It’s going to look pretty glorious at this point! Bake them for an additional 20 minutes to let all those flavors meld together.

The smell wafting through your kitchen is going to be incredible, and your friends will be gathering around, ready to dig in.

When they come out of the oven, let them cool for just a few minutes. They’re best served warm, and I like to sprinkle a little extra BBQ rub on top for some added flavor. These sweet potatoes make a fantastic side dish for your next BBQ or holiday feast, and they could even stand alone as a main course if you’re feeling adventurous.

Want to mix it up? Try adding some chopped apples or cranberries to the filling for a fruity twist. Leftovers can be stored in the fridge for a couple of days, but trust me, you won’t have many left after everyone tries them!

So there you have it, folks! Bacon Wrapped Pecan Pie Sweet Potatoes are officially your new go-to side dish. You’ll want to double this one next time because everyone will be asking for more!

Grab those ingredients and let’s get cooking.

Recipe created by Big K’s QUE for Trust Me Try It.

Bacon Wrapped Pecan Pie Sweet Potatoes

Print Pin Rate

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

• 4 sweet potatoes
• 12 strips of thin bacon
• 1 egg
• 2 cups pecans
• 1:2 c dark corn syrup
• Hot bbq rub of your choice
• 1/2 stick butter
• 3/4 cup brown sugar
• 1 tbs vanilla

Instructions

• Wash sweet potatoes
• Bake indirect for one hour or until starting to get tender . Remove from heat let cool till you can handle them . Cut both ends to where you can stand up sweet potatoes . Remove skin, and core out center. Wrap each one with 2-3 strips of bacon . Place back in still indirect at 300 degrees for 40 minutes . While baking. Mix pie filling( egg, corn syrup , sugar , vanilla , melted butter & pecans). After 40 minutes fill centers with mixture . Bake for additional 20 minutes . Then enjoy