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Our standard is simple: No antibiotics, ever.

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Animals deserve to be handled with care and respect.

No GMO Ingredients

Are GMO ingredients good or bad? The jury is out, so we took them out.

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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Baked Sweet Potatoes with Whole30 Compliant Toppings

Baked sweet potatoes blog

Baked sweet potatoes make an almost perfect meal—morning, noon or night. And they’re so easy to make. Before baking sweet potatoes, scrub the spuds well, prick them in a few places with a fork and arrange on a baking sheet. Bake until tender in a preheated 400°F oven, 45 minutes to 1 hour. Though the possibilities are practically endless, here are our three of our favorite Whole30-compliant ways, all made with Applegate Naturals® No Sugar Bacon, to top these nutrient-packed beauties.

Sautéed Kale and Bacon

Chop 1 (8-ounce) package Applegate Naturals® No Sugar Bacon into 1-inch pieces. Cook in a heavy skillet over medium heat until crisp and browned, 8 to 10 minutes. Transfer to a paper towel–lined plate to drain. Pour off all but 2 tablespoons of the bacon fat, then add 1 bunch chopped kale and 2 finely chopped garlic cloves and cook over medium heat, stirring occasionally, until wilted and crisp-tender, 5 to 8 minutes. Season to taste with salt and pepper. Stir the bacon back into the kale and serve over the baked sweet potatoes.

Sautéed Mushrooms and Bacon

Chop 1 (8-ounce) package Applegate Naturals® No Sugar Bacon into 1-inch pieces. Cook in a heavy skillet over medium heat until crisp and browned, 8 to 10 minutes. Transfer to a paper towel–lined plate to drain. Pour off all but 2 tablespoons of the bacon fat, then add 1 pound sliced cremini mushrooms, 1 finely chopped shallot and 1 sprig fresh thyme. Season to taste with salt and pepper. Cook, stirring occasionally, until mushrooms are well browned. Remove the thyme sprig then stir the bacon back into the mushroom mixture. Serve over the baked sweet potatoes. (This one is especially nice with the addition of a poached egg!)

Chili with Bacon, Avocado and Pickled Onions

Chop 1 (8-ounce) package Applegate Naturals® No Sugar Bacon into 1-inch pieces. Cook in a heavy skillet over medium heat until crisp and browned, 8 to 10 minutes. Transfer to a paper towel–lined plate to drain. Top the sweet potatoes with your favorite hot chili, chopped ripe avocado, pickled onions and crisp bacon.

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Kate Winslow

Kate Winslow is the author of Onions Etcetera: The Essential Allium Cookbook (Burgess Lea Press, 2017), as well as the co-author of The Agricola Cookbook and Coming Home to Sicily. A former editor at Gourmet magazine, Kate currently works with her husband Guy Ambrosino, a photographer, to test, develop and photograph recipes for cookbooks, magazines and, most fun of all, Applegate! Kate and Guy live along the Delaware River in New Jersey with their 12-year-old son, yellow lab and six chickens. Their work can be seen at kateandguy.com.

More posts by Kate Winslow

https://www.kateandguy.com/