A. Walk/Jog/Run small lap >10 min
B. Sets of 5 unbroken push ups >10 min
C. Double under progression 126.96.36.199.25 start over >10 min
D. Wall ball + KB swing 10,9,8,7,6,5,4,3,2,1
Bacon-Wrapped Sweet Potatoes – Serves 6-8 as an appetizer
Prep time: 12 minutes
Cook time: 45 minutes
2 medium-small sweet potatoes
1 pound (16 slices) bacon
2 tablespoons melted butter or ghee (use coconut oil for dairy-free)
1/2 teaspoon chili powder
1 teaspoon finely ground sea salt
optional: a pinch of cayenne pepper for extra heat
optional: the original recipe suggests 4 tablespoons of maple syrup for drizzling- up to you if you’d like some extra sweetness!
Preheat the oven to 350F and line a baking sheet with foil for easy clean-up. Place an oven-safe metal rack on top. Peel sweet potatoes and quarter lengthwise, then cut each quarter in half twice for 32 pieces total. Put in a large mixing bowl.
Combine melted butter, chili powder, salt, and cayenne if using. Pour over the sweet potatoes and toss until evenly coated.
Halve bacon slices width-wise so you have 32 pieces. Wrap each sweet potato with a slice. You can use a toothpick to hold the bacon in place or skewer multiple pieces on a longer skewer. I place them “just so” right on the baking rack so the bacon will stay in place without a skewer if I’m not serving them as appetizers.
Bake for 45 minutes or until a fork slides easily into the sweet potatoes and the bacon is nice and crispy. Remove from heat, drizzle with maple syrup if desired, and allow to cool before serving.