I think that is the most clever name I’ve ever come up with for a recipe. Don’t you think?! Backyard because they are cooked on the grill and your grill IS IN YOUR BACKYARD!! Damn I’m good.

Let’s get serious though. These are simple, delicious, and a perfect side dish to any grill feast. I’ve made these probably 4 times in the past week. Sergio came up with the bacon part though, so I can’t take full credit. The man’s a genius.

These are especially perfect for late Saturday night grill parties. Which my household has hosted many this summer. All we do is grill out and sit in the backyard on Saturdays. And this past weekend was no different. After watching my buddies Sergio and Jon representing CF Broadway compete in a CrossFit competition over the weekend, we decided to celebrate with gorging our faces and drinking high volumes of alcoholic beverages. I know what you’re thinking, this is becoming a pattern Juli, which is true, but we are trying to have as much fun as possible before Sergio leaves for deployment.

Anywho, Laura and I strung up 2 strings of Halloween lights (candy corn to be exact) outside so we would have some light in the backyard. It did nothing. We have no lighting back there and it gets quite dark in our neighborhood. Talking to people without seeing their face can sometimes be weird. Soon we will have our entire backyard decorated with white xmas lights, but our ghetto Halloween ones had to do this time around. Once those were hung, we got straight to the point. Vodka sodas and grilled sweet potatoes were the main event. When more and more people started showing up, the shots came out. You see, everyone at our house that night were CrossFitters. Meaning we don’t drink a ton, but when we do, we go hard. And that’s what we did.

Go big or go home. All or nothing theory. So once we got to the bar, where even MORE CrossFitters were, sh*t got real. This is what it looked like: we played imaginary double dutch in the middle of the bar, danced until the lights turned on, and suffered some minor bruising and soreness from erratic movements on the dance floor. Somehow, when Sergio and I are intoxicated, we seem to have a choreographed chair dance. I know what you’re thinking…dirty things…but it wasn’t like that. I don’t know exactly what our moves looked like, but they were good, I just know it.

After the bar, we stopped by to get pizza for the group. Even in my drunken stooper, I still didn’t eat the pizza. Drunken JB still knows gluten isn’t her friend. So I had some of the pepperonis off the top and ate some of Jon’s leftover pork chops. I drunkenly ate pork chops. I find that slightly hilarious.

Oh. And I dropped my phone in the toilet. Yeah, I think it’s about time I get my life together.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Cinnamon Bacon Backyard Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 3-5 1x


  • 2 long skinny sweet potatoes or yams (to keep the slices the same size), thinly sliced (about 1/81/4 inch)
  • 4 pieces of US Wellness Meats Nitrate Free Bacon, diced
  • 1/21 teaspoon cinnamon
  • sprinkle of salt
  • 2 large pieces of aluminum foil


  1. Turn on your grill.
  2. Lie out a large piece of aluminum.
  3. Sprinkle a couple pieces of bacon on the foil. This will help the sweet potatoes from sticking.
  4. Place sweet potatoes on top and spread out evenly. It’s fine if they overlap, it doesn’t have to be perfect. They will all cook.
  5. Sprinkle with cinnamon, salt, and add the rest of your bacon on top.
  6. Slightly curl up the sides of the foil, place a smaller piece of foil on top, then lock in all the sides around the foil. Like a little package. Or packet. Whatever
  7. Place on top rack of grill and let cook for about 25-30 minutes or until they are cooked completely through and soft. If you place it on the main part of the grill (I don’t know grill terms) they will cook quicker, but will more likely burn a bit.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Rachelle says:

    These were amazeballs.

  2. Amber says:

    Can you bake these? If so, what temperature would you recommend?

    Amber 🙂

    1. juli says:

      yes you could, i’d recommend 350 for around 30 minutes or so

      1. Alison says:

        Hey! I’ve made this recipe a million times now (LOVE it Julie!!!). I don’t own a grill so I always use the oven. I bake it at 350 for 30-40 minutes depending on how many sweet potatoes I’m using. Then I turn on the broiler for about 5 min. to get the top crispier. Turns out great!

  3. Kate says:

    OMG!!! This is the 2nd time I’ve made these and they are by far one of my favorite recipes on here! So simple yet so effin tasty!!!!! My phone won’t let me give this 5 stars, but it’s easily 10 stars in my book!

  4. Tara says:

    Is the bacon cooked and diced prior to making the packet, or do you put it on raw?

    1. juli says:

      Put it in raw

  5. D. hayes says:

    Triple wrap your package with foil. It will reduce burning.

  6. Andrea says:

    This is an amazing recipie! Made this in the oven and now I have a chance to try it on the grill! What do you mean when you talk about top racks? Don’t most grills just have one cooking surface, not racks like the oven? Also, what sort of heat did you cook it at (high, medium, low, etc)?

    1. juli says:

      every grill i’ve owned has two separate racks, one being slightly elevated above the fire so the dish isn’t on direct heat. that way the sugar in this dish doesn’t burn and the sweet potatoes have enough time to steam and cook through. i normally have the grill on high when this dish is on an elevated rack, but it could always be off to the side, where it’s not on as high heat OR cooked at a lower temperature.