Maple Glazed Roasted Yams

Preheat oven to 425ºF.

In a large sauté pan or skillet over medium heat, cook the bacon until crisp. Transfer the cooked bacon to a bowl and crumble, leaving the fat in the pan. Set both the bowl and the pan to the side.

In a large bowl, toss the yams with the olive oil, salt and pepper until coated, then spread them in a single layer on a large rimmed baking sheet lined with a silicone mat or parchment paper. Roast for 20 minutes then turn the yams and roast for another 20 minutes.

While the yams are roasting, return the pan with the bacon fat back to medium heat, add the onions and cook for 10 minutes, stirring frequently. Reduce heat to low and cook the onions, stirring often, for another 15 minutes until soft and light brown. Do not let the onions crisp. Combine the onions with the bacon in the bowl and set aside.

Increase the heat under the pan to medium-low, pour the maple syrup into the hot pan and bring to a boil until reduced by half, about 3 to 4 minutes. Stir in the butter until melted and incorporated into the syrup then transfer the roasted yams and the bacon/onion mixture into the skillet and stir to combine.

Transfer to a serving dish and keep covered and warm until ready to serve.