For the sweet potatoes:
1 tablespoon + 2 tablespoons olive oil
2 to 3 medium sweet potatoes, scrubbed and dried
1 teaspoon garlic powder
1 teaspoon finely chopped sage
½ teaspoon salt
¼ teaspoon black pepper
For the bacon brown butter sauce:
5 ounces diced pancetta, or bacon
2 garlic cloves, peeled and chopped
¼ cup unsalted butter, cubed
1 teaspoon finely chopped sage, plus extra for garnish
2-3 tablespoons maple syrup or honey
Slice the sweet potatoes in half lengthwise. Place the sweet potato halves, cut side down, on a cutting board. Arrange two wooden skewers or chopsticks along the length of the sweet potato and then slice ⅛-inch thick slices almost all the way through to the bottom of the potato.
Brush the potatoes with the herb oil and carefully transfer them to the preheated and oiled cast-iron skillet. Bake for 30-40 minutes.
Crisp up the bacon and the garlic. Then brown the butter and add the bacon, garlic, sage, and maple syrup.
Remove potatoes from the oven when done and pour the maple bacon brown butter over potatoes. Garnish with extra sage, serve immediately, and enjoy!