Creamy Sweet Potato and Bacon Bake with Coconut Milk and Herbs

A delectable blend of sweet potatoes and crispy bacon baked in creamy coconut milk and fresh herbs, perfect for family dinners.

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Prep your ingredients by peeling and cubing sweet potatoes into 1-inch pieces.
In a large skillet, cook bacon over medium heat until crispy, about 7-10 minutes. Remove and drain on paper towels.
In the same skillet, add olive oil and sweet potatoes. Sauté for about 5-7 minutes until they start to soften.
Pour in coconut milk, garlic powder, onion powder, and season with salt and pepper. Stir well to combine.
Transfer the sweet potato mixture into a greased baking dish and top with crumbled bacon.
Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until sweet potatoes are tender.
Garnish with fresh herbs before serving.

For extra flavor, sauté sweet potatoes in reserved bacon fat. You can make this dish vegan by substituting turkey bacon or omitting bacon altogether.