Bacon Wrapped Sweet Potatoes

8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Bacon Wrapped Sweet Potatoes perfectly combine sweet and salty with crispy bacon, tender sweet potatoes, brown sugar, nutmeg, and cinnamon.

Bacon and potatoes are a classic combination. We have plenty of examples already on the blog like Cheddar Bacon Potato Wedges, and Bacon Ranch Potato Soup. This easy Appetizer Recipe puts a spin on potatoes and bacon by using sweet potatoes. Using sweet potatoes makes a nice, sweet flavor change that you have to try!


Bacon-Wrapped Sweet Potato Bites are the perfect finger food for your next holiday party, potluck, game day, or family get-together. Let’s be honest, bacon-wrapped nibbles are essential to any great party. Whether that’s Bacon Brown Sugar Smokies, Bacon Water Chestnuts, or these Sweet Potatoes, no night is complete without some crispy, sizzling bacon. 

In this recipe, the potatoes are cut into sweet potato cubes of about one-inch pieces. Each piece is then wrapped in a slice of bacon, so that you can enjoy each bite with bacon. The bacon crispy sweet potatoes are the ultimate sweet-savory nibbles that you and your guests won’t be able to resist!

Sweet Potatoes with Bacon are the perfect sweet and savory appetizer flavored to perfection with a teaspoon of cinnamon, a pinch of nutmeg, and all rolled in brown sugar. The combination of potatoes with cinnamon and brown sugar with bacon crisps makes a wonderful blend of spicy, sweet, and salty taste. Each bite is an explosion of flavor in your mouth! 

If you do serve Bacon Sweet Potatoes for a party, you can stick toothpicks through each cube to make them easier to pick up and eat. Put the Sweet Potato Bites out with your favorite dipping sauces on the side. BBQ Sauce, Cheese Sauce, or Honey Mustard would all make great dips for this recipe. 



  • Prep: Preheat oven to 350 degrees and spray your baking sheet with cooking spray to start. As long as you remember to use cooking spray on the rimmed baking sheet, you won’t have a problem with the Bacon Wrapped Sweet Potatoes sticking to the prepared baking sheet. 
  • Bacon: Cut each bacon strip in half, so that the piece of bacon fits nicely around the potato cube. Once you wrap the bite with bacon, you can stick a toothpick through it to make sure the bacon won’t slide off the seasoned sweet potato. 
  • Cook time: After seasoning the sweet potato bites, wrapping them in bacon, and tossing them in brown sugar, all that’s left is to cook them in a preheated oven. Bake for 35-40 minutes. Check the Bacon Sweet Potatoes at 35 minutes. Use a fork to test if the bacon is crispy and the potatoes are tender. If not, cook for a few more minutes. 
Baked Bacon Wrapped Sweet Potatoes on sheet pan


Can I make this with potato wedges?

Instead of cutting the sweet potatoes into cubes, slice the potatoes in half and then into thirds to make the wedges. Season the potato wedges with nutmeg and cinnamon. You can either wrap the sweet potato wedges in bacon or sprinkle bacon over the top. Preheat the oven to 400 degrees instead of 350, and bake for 30-35 minutes. 

Can I make this with sweet potato fries?

You could also make baked bacon wrapped sweet potato fries. For this variation, just slice the potatoes even thinner, into a fry shape. You’ll also have to raise the oven temperature to 400 for fries. Bake the sweet potato fries for 20 minutes, then flip them and bake an additional 10-15 minutes. 

Can I use oil instead of butter?

If you don’t want to use butter, you can toss the sweet potato cubes in olive oil, or coconut oil. 

Can I replace the brown sugar in this recipe?

Experiment with the taste by using maple syrup in place of brown sugar. Maple syrup will give a deeper and more complex sweet flavor.

How do I make Spicy Bacon Wrapped Sweet Potatoes?

To add some heat to the recipe toss some chipotle chili powder or cayenne pepper into the spice mixture. You could also just drizzle a little hot sauce over the top.



  • Serve: Don’t leave Bacon Sweet Potatoes at room temperature for more than 2 hours. 
  • Store: You can seal the potatoes in an airtight container to store in the fridge for up to 3 days. 
  • Freeze: Properly sealed, Bacon Wrapped Sweet Potatoes will last well in the freezer for 1 month. 
Bacon Wrapped Sweet Potatoes on toothpick being dipped in sauce

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Bacon Wrapped Sweet Potatoes

Bacon Wrapped Sweet Potatoes perfectly combine sweet and salty with crispy bacon, tender sweet potatoes, brown sugar, nutmeg, and cinnamon.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 4 tablespoons unsalted butter , melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 sweet potatoes , peeled and cut into 1-inch cubes
  • 1 pound bacon
  • 2/3 cup packed brown sugar
  • toothpicks


  • Preheat your oven to 350 degrees and spray a sheet pan with vegetable oil spray.
  • In a large mixing bowl whisk together butter, cinnamon, salt, and nutmeg.
  • Toss the potatoes into the butter mixture.
  • Cut the bacon slices in half.
  • Wrap each piece of sweet potato in bacon and roll in brown sugar, secure with toothpick.
  • Place onto the baking sheet.
  • Bake for 35-40 minutes or until the bacon is crispy and the sweet potatoes are tender (this will vary if your cubes are not 1 inch).


Calories: 406kcal | Carbohydrates: 30g | Protein: 8g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 558mg | Potassium: 327mg | Fiber: 2g | Sugar: 20g | Vitamin A: 8212IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Bacon Wrapped Sweet Potatoes

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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