Maple glazed sweet potato slices are topped with a sweet and savory walnut, bacon and sage topping. Using an air fryer makes this recipe quick to cook.
3 strips bacon
6 to 8 large sage leaves
3 tablespoons chopped California Walnuts, toasted
1/4 cup maple syrup
3 tablespoons butter
1/2 tablespoon brown sugar
1 large sweet potato (about 1 pound)
2 tablespoons olive oil
6 oz mascarpone cheese, room temperature
Cook bacon in a skillet until crisp. Remove and drain on paper towels. Add the sage leaves to the bacon drippings (there should be about 1 tablespoon of drippings in the skillet; if there’s more than that, pour it out and save it for future use). Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt. Chop sage leaves, bacon and walnuts separately and toss in a bowl to combine. Set aside.
To prepare glaze, bring maple syrup, butter and brown sugar to a low boil in a small saucepan or skillet. Cook for 5 minutes, stirring constantly.
Preheat an air fryer to 400°F. Scrub and dry the sweet potato and discard the ends. Using a knife (or a mandolin) slice the sweet potato into 1/4″ thick pieces.
Brush olive oil on both sides of sweet potato slices and sprinkle lightly with salt. Working in batches, place in a single layer on a perforated air fryer tray and cook for 5 minutes. Flip and brush the top side with glaze; cook for 2 to 3 minutes more or until potatoes are cooked through. Place on a lined baking sheet in a warm oven and repeat with remaining sweet potatoes, oil and glaze.
Brush with any remaining glaze and top each sweet potato with a tablespoon of mascarpone and bacon sage walnut mixture. Serve immediately.
*Total time depends on the size of your air fryer.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
