You’ll Need
For the Stacks
3 large sweet potatoes
10 rashers smoked streaky bacon, 2 tbsp olive oil
1 tsp smoked paprika, ½ tsp cinnamon, ¼ tsp nutmeg, 1 tsp sea salt
½ tsp cracked black pepper
Maple Butter Glaze
40g butter, melted
3 tbsp maple syrup
2 tbsp soft brown sugar
1 tsp Dijon mustard
½ tsp vanilla extract
To Finish
40g toasted pecans, roughly chopped
Fresh thyme leaves
Optional but Dangerous
Marshmallow fluff
Hot honey
Whipped cinnamon butter
Crumbled blue cheese
Extra maple syrup
Method
Preheat your air fryer to 190°C.
Slice the sweet potatoes into 5mm rounds.
Mix together the olive oil, smoked paprika, cinnamon, nutmeg, salt and pepper.
Toss the sweet potato slices until evenly coated.
Cut each bacon rasher into thirds.
Build stacks by alternating sweet potato slices with folded bacon pieces until each stack is around 8–10cm tall.
Secure each stack with two wooden cocktail sticks.
Arrange the stacks in the air fryer basket.
Air fry for 18 minutes, turning carefully halfway through.
Meanwhile, whisk together the melted butter, maple syrup, brown sugar, Dijon mustard and vanilla.
Brush the stacks generously with the glaze.
Return to the air fryer for 6–8 minutes, brushing once more halfway through, until the bacon is crisp and the glaze has become thick, sticky and beautifully caramelised.
Finish with the toasted pecans and fresh thyme.
Serve immediately while everything is still sizzling.