AIP Friendly Maple-Glazed Bacon Bites
Sweet, smoky, and sticky in the best possible way, these little bites deliver a serious flavor payoff with a surprisingly short ingredient list. Each cube of tender sweet potato gets wrapped in uncured bacon — no added spices, just clean pork — then roasted until deeply caramelized and crisp. The glaze is where the magic happens: pure maple syrup, apple cider vinegar, ground ginger, and a whisper of turmeric come together into something glossy and complex that gets brushed on in layers during the final stretch of baking. Following an autoimmune protocol usually means scanning every label for nightshades, seed-based spices, and mystery additives, but every single ingredient here clears those hurdles without compromise. The double-glaze technique — two rounds of brushing in the oven — builds real depth without any shortcuts. Finished with a scatter of fresh chives, they look impressive enough to serve at a party, but the whole thing comes together on one sheet pan for four people with minimal cleanup. Serve them straight off the pan while the bacon is still crackling.
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Learn more →Ingredients
4 servings
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 tbsp coconut oil, melted
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
- 8 oz uncured pork bacon, no added spices, cut into thirds
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a sheet pan with parchment paper or a wire rack set over the sheet pan.
- 2
In a medium bowl, toss the sweet potato cubes with the melted coconut oil, sea salt, and 1/4 tsp ground ginger until evenly coated.
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