MAPLE BACON CAKE RECIPE RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

Steps:

• Preheat oven to 350° and grease an 9-x-5" loaf pan. Cut each biscuit in half to create 16 rounds. Mix melted butter with 1 tablespoon maple syrup. Brush on both sides of each biscuit round. In a medium bowl, mix together the sugars and a generous pinch of salt. Coat each biscuit in the sugar mixture, tapping off excess. Make your stack: onto one biscuit, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit. Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf. Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan. While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.