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Bacon Wrapped Sweet Potato Wedges

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Appetizer, Side Dish, Snack


  • 16 slices of Paleo friendly bacon (cut in half) I use Nature's Rancher or Apple Gate
  • 2 medium sweet potatoes, peeled and chopped into wedges
  • 1/2 tsp fresh rosemary, chopped
  • 1/2 tsp sea salt
  • 2 tbsp coconut oil, melted
  • 1/2 tsp coconut flour


  • Preheat the oven to 400 degrees, and line a large baking sheet or two small baking sheets with parchment paper
  • In a medium mixing bowl, toss the cut potato wedges with the melted coconut oil, chopped rosemary, sea salt, and coconut flour until evenly coated
  • Wrap each wedge with bacon and place seam side down onto the baking sheet. Repeat this process until each wedge is wrapped with bacon.
  • Roast the wedges in the oven for about 25-30 minutes until the potatoes and bacon are crisp to your liking
  • When done place the wedges on a large plate lined with paper towels to cool, and transfer to a serving dish when ready to eat. Enjoy!