-
1
Position rack in center of oven; preheat to 400u00b0.
-
2
Line a large rimmed baking sheet with foil and set aside.
-
3
Spread the sweet potatoes on the prepared baking sheet.
-
4
Drizzle with the olive oil and sprinkle the dried rosemary over them.
-
5
Season with salt and pepper, and then toss to coat evenly.
-
6
Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes.
-
7
Remove from the oven when done.
-
8
While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp.
-
9
Drain on paper towels.
-
10
Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings.
-
11
Place the frying pan on medium to med-high heat and add the onion.
-
12
Cook, stirring often, until lightly browned, about 6 minutes.
-
13
Add the garlic and cook just until fragrant, about 1 minute more.
-
14
Remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan.
-
15
Add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes.
-
16
Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more.
-
17
Season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper.
-
18
For a slightly richer taste, toss the mixture with the Parmesan.
-
19
Serve warm, garnished with fresh rosemary sprigs.
