Sugar and spice and everything nice…that’s what this Spiced Sweet Potato and Bacon Skewers recipe is made of! An easy side dish, perfect for fall.

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When I was a new mom and wife, sweet potatoes were cooked in my kitchen only one time per year: Thanksgiving. And, it was almost always canned sweet potatoes (or yams). Let’s just say that I was oddly intimated by fresh sweet potatoes.

When I made sweet potatoes for Thanksgiving, it was always a “classic” sweet potato casserole, topped with marshmallows. My husband and I would enjoy it. But the kids? It wasn’t their thing. There was always a ton of leftovers, and I figured that my kids just didn’t like sweet potatoes. But, did that stop me? Nope. I continued to make them most years, citing that it was a tradition.

Easy side dish recipe for fall: Sweet Potato and Bacon Skewers

But, over the last several years, I learned that my kids actually DO like sweet potatoes. They just didn’t like MY sweet potato casserole. I figured this out by occasionally working them into other meals over the years. They love sweet potato fries (even opting for them over regular fries at restaurants) and one of their favorite fall dinners has been our DIY Baked Sweet Potato Bar.

They also enjoy my Twice Baked Sweet Potatoes with Quinoa and Kale (although one of the kids prefers it without the blue cheese). And I’ve even started serving a much better sweet potato casserole at Thanksgiving that they LOVE and insist that I have to make more of it this year. And, yeah, it has no marshmallows on top.

But, when it comes to all the ways I’ve cooked with sweet potatoes, this Spiced Sweet Potato Skewers recipe is their winner.

Ingredients Needed for Spiced Sweet Potato and Bacon Skewers:

Cooking Equipment needed for Spiced Sweet Potato and Bacon Skewers:

Of course, what’s not to like? It includes bacon and sugar. The kids love it, I love it, and David goes CRAZY for them. They’re almost too good, so enjoy in moderation.

To get started on your Spiced Sweet Potato and Bacon Skewers recipe, you’ll first peel and cut sweet potatoes into about 1 1/2″ chunks. Place them in a bowl and toss with olive oil.

In a small bowl, you’ll combine brown and white sugar, as well as several spices: cinnamon, nutmeg, cloves, cayenne pepper, and crushed red pepper flakes.

With metal skewers, alternate a chunk of sweet potato and 1/4th of a slice of bacon that has been folded in half (or smaller if necessary). Don’t pack your sweet potato and bacon together tightly. Make sure to leave a tiny bit of room between each bacon slice and potato chuck to allow even cooking. Repeat the pattern until you have about 7 pieces of sweet potato and 6 pieces of bacon on each skewer.

Due to how firm sweet potatoes are, I do not recommend using bamboo skewers. I recommend using good, but basic, metal skewers.

Note: if you are wanting a vegetarian version, you can leave the bacon off. You can also use less bacon – just place 2-3 sweet potato chunks between 1 piece of bacon.

Roll each skewer in the spiced sugar mixture. You may want to press some of the spiced sugar onto the potatoes and bacon. Tap your skewer gently to remove any excess.

Place each skewer on top of oven-safe cooling racks that are placed on top of a rimmed baking sheet. Bake for about 30 minutes, or until potatoes are tender and bacon is fully cooked. Serve and enjoy!