We combined our love for breakfast potatoes and cruelty-free bacon to create this meatless sweet potato “bacon” recipe. This recipe joins our list of vegetarian bacon, which consists of coconut “bacon” bits, easy-to-make rice paper “bacon,” and raw, deyhydrated eggplant “bacon.” We recommend serving with waffles, egg-free scrambles, pancakes or biscuits, plus a bowl of fresh fruit!
Sweet Potato Maple “Bacon”
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Peel and slice sweet potatoes into thin wedges (thickness is up to you!). Slice each wedge into strips. Note: The thinner the slices, the quicker they will cook and crispier they will be. In a small bowl, whisk together remaining ingredients.
In medium bowl, combine remaining ingredients. Add sweet potato slices and toss to fully coat. Transfer to prepared baking sheet.
Bake for 15 minutes. Remove from oven and flip. Bake for additional 15 minutes or until desired crispiness is achieved.