With only six ingredients, these Brie & Brown Sugar Bacon Sweet Potato Fries are the perfect snack! They’re sweet, salty, spicy, and SO addictive!
When people ask me what niche I’d categorize this blog as, I’m often left speechless. Unlike a lot of other websites out there who may specialize in gluten-free, desserts, or quick-and-easy posts, my recipes are sort of all over the place.
One day I might be writing about an elaborate homemade triple mushroom lasagna, and another day I might be going on about a super easy chicken dinner, perfect for a busy weeknight. Really, I just post what I love cook, which is pretty much everything.
I will say though, the one constant in all of my recipes is there’s always something a little bit special about each one. Whether it’s taking my favorite chicken piccata recipe and paring it down to five ingredients, or transforming classic chicken enchiladas into a cheesy, layered casserole reminiscent of a lasagna, the food you see here may not be something you’ve come across before, but is typically derived from a classic you have come across before.
These smothered sweet potato fries are no expectation.
While cheese fries in general are certainly nothing new, hopefully these cheese fries in particular, are new to you.
Instead of classically smothering regular ol’ fries in cheddar cheese sauce, I baked up some sweet potatoes fries, drenched them in decadent brie cheese and then dusted them in sweet and salty bacon. The result is a cheesy, sweet, spicy, and salty snack that screams, “Game day!” but also quietly says, “Girl’s Night.”
Now, normally I like to make everything here from scratch, but I wanted these to be easy, so I went with a store-bought, frozen waffle sweet potato fry. I happen to love the Alexia brand, because they crisp up perfectly and have just the right amount of spice to them, but really, any frozen sweet potato fry would work fine.
The sweet and spicy bacon couldn’t be easier to make, and cooks up in about the same amount of time it takes for the fries to crisp up. I just coated both the front and back of each slice of bacon with a mixture of brown sugar, dried mustard, and cayenne pepper, lined the strips up on a cookie cooling rack set over a baking sheet, and popped them into the oven until the sugar caramelized and the bacon finished cooking. Be sure to take the bacon off the rack before it cools, otherwise, the sugar will stick to the rack, making it nearly impossible to pry the bacon off later.
Once the fries crisp up, they’re copiously dotted with brie, covered in the bacon, and then sprinkled with just a little dusting of brown sugar for a touch of adding sweetness. The pan gets popped back into the oven until the cheesy is gooey and melted, and after a quick sprinkle of parsley, they’re ready to go!
- 1 bag Alexia waffle sweet potato fries
- 6 slices bacon
- 4 Tlbs. brown sugar, divided
- ½ tsp. dried mustard
- ¼ tsp. cayenne pepper
- ½ lb. brie
- Parsley for garnish
- Preheat oven to 400 degrees.
- Grease a large, rimmed baking sheet with non-stick cooking spray. Place a cookie cooling rack on another large baking sheet. Spread fries on baking sheet.
- Add 3 Tlbs. brown sugar, dried mustard, and cayenne to a small plate. Use a fork or whisk to mix the ingredients together. Coat each piece of bacon in the brown sugar (both front and back). Line the bacon up on the baking sheet fit with a cooking cooling rack.
- Place the fries on the top rack in the oven, and place the bacon on the bottom rack.
- Bake fries for 15 minutes, then use a spatula to flip all of the fries. Bake another 5-10 minutes or until fries are crisp. (They will crisp up more as they sit.) Let cool slightly. Bake bacon until brown sugar is caramelized and bacon is cooked, about 12 minutes. Reduce heat to 350 degrees.
- Immediately remove bacon from cookie rack and place on a cutting board. Let cool slightly, and then chop into small pieces.
- Dot pieces of brie all over fries and then sprinkle with chopped bacon followed by remaining brown sugar. Place back in the oven and cook until brie is gooey and melted, about 5-6 minutes.
- Sprinkle with parsley.
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