Recipe can be prepared up to the end of Step 3, up to several hours ahead. Keep, covered, in the fridge. Drizzle over syrup and chilli just before cooking.
4 x 250g small sweet potatoes, washed dried
2 tblsps olive oil
1 tblsps fresh thyme leaves
2 cloves garlic, crushed
8 rindless streaky bacon, halved lengthways
2 tablets maple syrup
1/2 tsp chilli flakes
Sour cream, to serve
Cut potatoes lengthways into quarters. Place in a large, shallow microwave-safe dish with 2 tablespoons water. Cover with damp absorbent kitchen paper. Microwave on High (100%) for about 8 to 10 minutes. Cool for 10 minutes.
Add oil, thyme and garlic. Season with salt and pepper. Gently toss to coat.
Wrap a strip of bacon around each potato wedge. Secure with a toothpick.
Place in a lightly oiled, large, non-stick roasting pan. Drizzle with combined syrup and chilli.
Cook in a hot oven (200C) for 25 minutes, or until bacon is golden and crisp.
Serve with sour cream.