APP Maple Bacon Sweet Potato Biscotti

Maple Bacon Sweet Potato Biscotti


8  tablespoons (1 stick) unsalted butter, room temperature
1/3  cup granulated sugar
1/3  cup packed brown sugar
2  eggs
2 1/4  cups all-purpose flour
1/2  cup panko breadcrumbs
15 oz. can of Bruce's Yams, drained and mashed
1  teaspoon baking powder
1/2  teaspoon ground black pepper
1/4   teaspoon sea salt
1/3  cup dried cranberries, coarsely chopped
1/4  cup maple syrup
1  teaspoon vanilla extract
1  cup confectioner?s sugar
2  bacon strips, browned and crumbled


Preheat oven to 350F. Lightly grease 1 large baking sheet. In a large bowl, using an electric mixer beat the butter until fluffy and pale yellow. Add the sugar and beat until combined. Reduce the speed to low and add the eggs one at a time. Add the flour, panko and yams to the egg mixture and stir just until incorporated. Stir in the baking powder, pepper, salt and cranberries until evenly distributed. 

Turn the batter out onto a baking sheet and divide in half. Shape each into a log about 12 inches long and 1 1/2 inches in diameter. Leave at least 4 inches between the logs. Bake the logs until the edges are golden, 25 to 30 minutes. Let the logs cool for 10 minutes. Using a serrated knife cut the logs on the diagonal into slices 1/2 inch wide. Carefully turn the slices on their sides and return them to the oven. Bake until the edges are golden, about 10 minutes more. Let the biscotti cool completely on the pans on wire racks before glazing with Maple Bacon Glaze. 

Meanwhile, prepare glaze by stirring together maple syrup, vanilla and confectioner's sugar until smooth. Drizzle biscotti with glaze and sprinkle with bacon. Store in an airtight container. Makes about 4 dozen biscotti. Credits: Devon Delaney Westport, CT

Servings: 10