The Comfort Spoon

 

Your New Favorite Bowl Awaits: Sweet, Savory, and Seriously Satisfying!

Hey there, friend! Let’s talk about one of my absolute favorite kitchen truths: the most magical meals often happen when we play with contrasts. Sweet and savory. Hot and cold. Crispy and creamy. When these worlds collide in a single bowl? That’s where the real foodie magic happens.

If you’ve been following along with me for a while, you know I’m all about turning simple, whole ingredients into something extraordinary without spending all day in the kitchen. This Crispy Bacon & Maple Sweet Potato Yogurt Bowl is the perfect example of that philosophy. It’s the kind of meal that feels indulgent and gourmet but is honestly so simple to pull together. We’re talking about sweet, cinnamon-kissed roasted sweet potatoes, the most incredible crispy bacon, all piled high on a cloud of cool, creamy Greek yogurt and finished with a generous drizzle of pure maple syrup.

It’s a powerhouse of flavor and texture that works just as well for a lazy weekend brunch as it does for a quick-and-elevated weeknight dinner. It’s hearty, packed with protein, and it’s guaranteed to turn an ordinary day into a delicious one. So, are you ready to create a little mealtime magic together? Grab your favorite bowl, and let’s get cooking!

A Brunch Bowl Born from Happy Accidents

Print

This recipe, like so many of my favorites, started not with a plan, but with a happy accident. It was a lazy Sunday morning, the kind that begs for a special brunch but also demands minimal effort. I had just pulled a tray of maple-roasted sweet potatoes out of the oven for meal prep (a classic Anna Reynolds kitchen hack for the week ahead!). The smell was incredible—warm, sweet, and cozy.

At the same time, my husband was frying up some bacon, and let’s be real, is there any better smell than crispy bacon? As I stood there, hungry and staring into the fridge, I saw a nearly-full tub of plain Greek yogurt. And then it hit me: what if I put them all together? It was a total “why not?” moment.

I swirled the yogurt into a bowl, piled on the hot sweet potatoes and bacon, and finished it with a drizzle of the maple syrup right from the roasting pan. That first bite was a revelation! The contrast of the hot and cold, the sweet and salty, the crispy and creamy… it was pure harmony. It instantly became a Reynolds family staple, a story I love to tell because it reminds me that the best dishes often come from a little curiosity and a willingness to play with your food!

Gathering Your Bowl’s Best Friends

Here’s everything you’ll need to create this symphony of flavors. Don’t stress if you’re missing one thing—I’ve included my favorite swaps and chef insights to make this bowl your own!

• 1 medium sweet potato, diced: The star of our show! Look for firm potatoes with smooth skin. Chef’s Insight: Leaving the skin on adds extra fiber, a lovely texture, and makes prep a breeze. No need to peel!
• 1 tbsp olive oil: This helps our sweet potatoes caramelize and get those deliciously crispy edges in the oven. Avocado oil works beautifully here too.
• 1 tbsp pure maple syrup: The real stuff, please! The deep, complex sweetness of pure maple syrup is irreplaceable. It’s what creates that gorgeous glaze. In a pinch, honey can work, but the flavor profile will be different.
• Pinch of cinnamon & salt: Cinnamon amplifies the natural sweetness of the potatoes, and salt is the crucial element that makes all the other flavors pop. Don’t skip it!
• 4 slices bacon, cooked and crumbled: This is our savory, salty, crispy powerhouse. For an easy swap, try turkey bacon or my favorite vegetarian alternative, coconut bacon, for a similar smoky crunch.
• 1 cup plain Greek yogurt: Our cool, creamy, protein-packed base. I prefer full-fat for its richness, but any variety you love works. For a dairy-free option, a thick, plain coconut yogurt is fantastic.
• 1 tbsp maple syrup (for drizzling): Yes, more maple! This final drizzle at the end ties the whole dish together.
• Optional toppings: toasted pecans, chopped scallions, or red pepper flakes: This is where you get to shine! Toasted pecans add a buttery crunch, scallions bring a fresh, sharp bite, and a pinch of red pepper flakes introduces a subtle, welcome heat that cuts through the sweetness.

Let’s Build Some Magic: Step-by-Step

Follow these steps, and you’ll have a restaurant-worthy bowl on your table in no flat. I’ve sprinkled in all my best tips and hacks to ensure your success!

Step 1: Preheat and Prep. Fire up your oven to 400°F (200°C). While it heats, scrub that sweet potato clean and dice it into ½-inch cubes. Chef’s Hack: Try to get the cubes as uniform as possible. This isn’t just for looks—it ensures every single piece cooks at the same rate, so you don’t end up with some burnt bits and some undercooked ones.

Step 2: Season and Toss. Pile your sweet potato cubes on a rimmed baking sheet. Drizzle them with the olive oil and that first tablespoon of glorious maple syrup. Sprinkle over your pinch of cinnamon and salt. Now, get your hands in there! Toss everything together until every single cube is evenly coated. Chef’s Tip: Using your hands is the best way to ensure maximum, even coverage. Don’t be shy!

Step 3: Roast to Perfection. Spread the potatoes in a single layer on the baking sheet. This is key for getting them crispy, not steamed! Slide them into your preheated oven and roast for 20-25 minutes. You’ll know they’re done when the edges are caramelized and crispy and you can easily pierce a cube with a fork.

Step 4: Crisp That Bacon. While the potatoes are roasting, let’s tackle the bacon. You can cook it in a skillet on the stovetop over medium heat, flipping occasionally, until it’s perfectly crispy. Alternatively, for less mess, lay the strips on a separate baking sheet and pop them in the oven with the potatoes for the last 12-15 minutes of cook time. Once cooked, transfer the bacon to a paper towel-lined plate to drain, then crumble it into beautiful, savory bits.

Step 5: Assemble Your Masterpiece. Now for the fun part! Divide the Greek yogurt between two bowls and use the back of a spoon to swirl it into a lovely base. Top with the warm, maple-roasted sweet potatoes—that temperature contrast is everything! Scatter the crispy bacon crumbles over the top. Finish it all with a final drizzle of maple syrup and any of those optional toppings you’re craving. Dig in immediately and enjoy the symphony of flavors and textures!

How to Serve This Stunning Bowl

Presentation is part of the joy of cooking! I love using wide, shallow bowls for this recipe—it creates a beautiful canvas for all your ingredients. For a true brunch experience, serve it immediately alongside a hot cup of coffee or a freshly squeezed glass of orange juice. The warmth of the sweet potatoes and bacon will slightly melt into the cool yogurt, creating a dreamy, sauce-like consistency that is utterly irresistible. It’s a self-contained meal that’s as beautiful to look at as it is delicious to eat.

Make It Your Own: Delicious Variations

The beauty of a bowl is its flexibility! Here are a few of my favorite ways to mix it up:

• Southwest Twist: Swap the cinnamon for chili powder and cumin. Use a lime crema instead of yogurt and top with black beans, avocado, and cilantro.
• Fall Harvest: Add roasted apples or pears along with the sweet potatoes. Use toasted walnuts instead of pecans and a sprinkle of nutmeg.
• Lighter Option: Swap the bacon for a few slices of crispy, baked turkey bacon or even chickpeas roasted with smoked paprika until crunchy.
• Breakfast-for-Dessert: Use a sweetened vanilla yogurt, and add a sprinkle of granola and dark chocolate chips for a truly decadent treat.

From My Kitchen to Yours: Chef’s Notes

This recipe has evolved so much since that first “a-ha!” moment. I’ve learned that a tiny pinch of smoked paprika mixed with the cinnamon on the sweet potatoes adds an incredible depth of flavor that complements the bacon beautifully. I also almost always double the sweet potatoes—they reheat wonderfully for a quick breakfast throughout the week. One of my funniest kitchen fails with this was the time I was chatting with a neighbor and accidentally used smoked instead of sweet paprika. The result was… intensely smoky! Not terrible, but a very strong flavor. It taught me to always taste my spices before adding them. Now, it’s a family joke: “Is this the ‘smoky surprise’ version?” The moral of the story? Even the “mistakes” can lead to laughter and learning in the kitchen.

Your Questions, Answered!

Q: Can I make any parts of this ahead of time?
A: Absolutely! This is a fantastic meal-prep friend. You can roast the sweet potatoes and cook and crumble the bacon up to 4 days in advance. Store them in separate airtight containers in the fridge. When you’re ready to eat, simply reheat the sweet potatoes (and bacon, if you like it warm) in the microwave or a toaster oven before assembling your bowl.

Q: My sweet potatoes are coming out soggy, not crispy. What am I doing wrong?
A: The most common culprit for soggy roasted vegetables is overcrowding the pan! If the potatoes are piled on top of each other, they’ll steam instead of roast. Make sure they’re in a single layer with a little space between them. Also, ensure your oven is fully preheated before the pan goes in. If all else fails, giving the pan a good shake about halfway through the cooking time can help them crisp up evenly.

Q: Is this bowl served hot or cold?
A: It’s gloriously warm AND cold! The magic is in the contrast. You serve it with the cool yogurt as a base and the hot sweet potatoes and bacon on top. As you eat, the warm ingredients will slightly melt into the yogurt, creating a delicious sauce. For the best experience, assemble it right before serving.

Q: I don’t eat pork. What’s the best bacon substitute?
A: You have great options! Turkey bacon is a classic choice—just cook it until extra crispy. For a vegetarian or vegan alternative, I highly recommend coconut bacon (toasted coconut flakes with liquid aminos or soy sauce and smoked paprika) or even sautéed shiitake mushrooms sliced thinly and cooked until crispy with a bit of smoked salt.

Nutritional Information*

*This is an estimate for informational purposes and may vary based on specific ingredients and portion sizes used.

Per Serving (1 bowl):
Calories: ~360 | Protein: 17g | Carbohydrates: 26g | Fat: 20g | Fiber: 3g | Sugar: 16g

Final Thoughts

This bowl is proof that the best meals don’t have to be complicated—they just need the right balance. The sweet, cinnamon-roasted potatoes, the crispy, smoky bacon, the cool creaminess of Greek yogurt, and that finishing drizzle of maple syrup all come together in a way that feels both comforting and elevated. It’s a meal that celebrates contrast and shows that sometimes the most magical dishes are the ones we throw together without overthinking.

For me, this recipe is a reminder that food can be playful and deeply satisfying at the same time. It’s the kind of dish you’ll crave on a slow weekend morning, but it’s also simple enough to whip up on a busy weeknight when you need a quick reset in a bowl. Whether you enjoy it exactly as written or make it your own with one of the variations, I know this little “happy accident” will bring you as much joy as it has my family.