Sweet Potato Jumble

Sweet Potato Jumble

Country music artist Sabrina Ponte has many great things going for her. Yet, I think she has some competition with this Sweet Potato Jumble she inspired. It is loaded with flavors and textures galore. This Sweet Potato Jumble is sweet, salty, tangy, crunchy, rich, and delicious! This is a side dish that you are going to want to eat as an entree.  This takes 40 minutes to bake in the oven. You will have plenty of time to read our full interview with Sabrina Ponte!

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Sweet Potato Jumble

Check out this recipe for Sweet Potato Jumble inspired by country music artist Sabrina Ponte
Prep Time10 minutes
Cook Time43 minutes
Course: Side Dish
Cuisine: American
Keyword: side dish, sweet potato fries, sweet potato jumble
Servings: 6
Author: Patrick L.
Cost: 12.00

Equipment

  • baking sheet
  • Chef Knife
  • Cutting Board
  • mixing bowl

Ingredients

  • 2 1/2 pounds large sweet potatoes peeled and cut into 1-in. cubes
  • 1 medium butternut squash 2 pounds, peeled and cut into 1-in. cubes
  • 6 slices bacon cooked and coarsely diced
  • 3 tablespoons bacon drippings
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 cup crumbled goat cheese
  • 1 cup chopped pecans toasted
  • 3/4 cup dried cranberries
  • 1/4 cup chopped fresh parsley

Instructions

  • Preheat oven to 425º.
  • In a large bowl, combine squash, potatoes, bacon drippings, salt, thyme, and pepper; transfer to a greased medium-sized sheet pan.
  • Roast until tender, 40-45 minutes, stirring occasionally.
  • To serve, place the mixture in a serving dish. Sprinkle with cheese, pecans, cranberries, chopped bacon pieces, and parsley.

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