In HD Videos, Nutrition

December 09, 2011

Video Article

In his cooking series, Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie wraps bacon around sweet potatoes to make a delicious side dish.

Massie steams the sweet potatoes by wrapping them in foil and roasting them on a sheet pan for 1 hour to 1 hour 15 minutes in a 350 F oven. Then he allows the potatoes to rest and cool.

“We’re going to have a really moist skin and a moist inner,” he says.

After the sweet potatoes have cooled, Massie peels off the skin, trims them, and then slices each into discs. He wraps each puck in bacon. Next, he sears the side with the bacon seam for about five minutes, then flips them and continues cooking for 3 to 4 minutes or until the bacon is crisp.

“These are good cooled down, just kind of like finger food, something to snack on, something that’s nice and healthy,” Massie says. “If you put a dish full of these at the Christmas or the Thanksgiving table, (it) won’t last long.”

To download the recipe for Bacon-Wrapped Sweet-Potato Pucks, click here.

9min 36sec

HD file size: 437 MB
SD wmv file size: 120 MB
SD mov file size: 106 MB

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25 Comments on “Cooking With Massie: Bacon-Wrapped Sweet-Potato Pucks”

1

wrote …

These look awesome Nick!! I'm definitely going to try these out at home for Christmas this year. Keep it up bro, I love seeing the cooking videos!! I'm ready to see a Massie Dessert!!!

2

wrote …

I will definitely give these a crack, hopefully they will impress the misses, keep up the good work.

3

wrote …

I'm just going to go ahead and say it... I got into Paleo for the bacon. I'm just now getting over my obsession with "Bacon Sprouts", and you bring me this!

God bless you Nick Massey. Keep the bacon recipes coming brother.

4

wrote …

Great ideas and recipes. Really enjoy these videos. Keep them coming.

5

Steven Ashton wrote …

You are an awesome chef Nick! Thank you for sharing your knowledge.
I made your meatza a while back for a dinner party and it was was a big hit.
I will be making the pucks for next weekend's CrossFit9 Christmas potluck!

6

wrote …

Nick,
I've tried almost all of your recipes at home and at the fire house. These look killer man. Can't wait to try them. Maybe I'll be able to get my kids to eat sweet potatoes using the "bacon strategy". When is the cookbook coming out? I will be all over that thing dude! Keep it up and keep the videos coming man.

7

wrote …

Trying this tomorrow for sure. Bacon + sweet potatoes = amazing! Thanks for all the videos, and please do keep them coming. They're awesome and very helpful.

8

wrote …

We love it! We're gonna make it!

9

wrote …

Trying these tomorrow w/Turkey bacon though!

10

wrote …

Could you literally steam them?
It wouldn't lend itself as well to making large batches, something I can see rapidly being desirable.

11

wrote …

We made these last night, a big hit, they have the perfect sweet and salty combination, very hard to stop eating them.

12

wrote …

That's going down at my house tonight!

13

replied to comment from Craig Massey

Craig,
In a restaurant setting, you'd have a steamer like the ones seen here: http://www.restaurant-steamers-kettles-skillets.com/ and one of these would work wonders. It would save time on wrapping them in foil and also save you the cost of the foil, but paying $3k-$10k for a steamer quickly offsets the cost of the foil, no?
What kind of steamer would you use? You can set up a steamer in your home with a 4 inch hotel pan, a 2 inch perforated pan and a chafing dish lid or another 2 inch pan as lid. You'd put 1.5-2 inches of water in the bottom of the 4 inch pan, then the perforated pan, then the sweet potatoes, then the lid. Set it over 2 burners of your stove and let it rip. Just be sure to monitor the water so that it doesn't dry out.
If you are making mass quantities of these, you could place the bacon wrapped discs seam side down on a baker's rack over a sheet pan and bake them. They wouldn't get the exact caramelization as pan frying them, but they would crisp up evenly and taste just the same.
Hope this helps.
Merry Christmas!
Nick

14

replied to comment from Kevin Roarty

Kevin,
The cook book is a work in progress. Stay tuned to the videos and I'll keep you posted in when it is complete.
Thanks for your interest.
Merry Christmas!
Nick

15

wrote …

Do the potatoes need to have the skin on while cooked? Can I peel them and then cover them in foil and throw them in the oven?

16

wrote …

Thanks for doing these Nick. You singlehandedly justify my membership with these videos. Keep 'em coming!

17

wrote …

Enjoying following your recipies Nick, I'm not Paleo but I try to eat clean but these your recipies show how tasty, healthy food can be produced quickly and with easy. All it takes is a little preparation and a good sharp knife. My Nick Massie inspired 'Meatza' got a few people talking at our box and they enjoyed making their own. Great work man!

18

wrote …

Love the videos Nick. Do you have a twitter feed or public Facebook profile that we could subscribe to.

19

replied to comment from Kevin Hall

Kevin,
Yes, you can peel them before wrapping and baking them, but this is not efficient. As I've mentioned before, efficiency, as with CrossFit and life, is king in the kitchen. When you leave the skin on, you are able to peel the potatoes with your fingers after they have cooled.
If you are able to peel them beforehand with your fingers, please send me a video...
You are the man, Kevin. Let me know how they turn out.
Merry Christmas!
Nick

20

replied to comment from Steve Hutchinson

Steve,
I have a personal Facebook, but haven't started a cooking page yet. Put www.nickcooks.com on your favorites page as I will be starting this blog in the near future. I will launch a Cooking with Massie Facebook page simultaneously with the first blog post.
Keep it real, Steve!
Merry Christmas,
Nick

21

replied to comment from Nick Massie

You are correct Nick! Once the potatoes cooled they really were easy to peel, I wasn't taking into account the idea of letting them cool.
Thanks again!

22

wrote …

Awesome video Nick. What knife were you using in this video? Pan? Would those be good choices for a start up? I am moving into a new place and am going to buy some new cooking gear...any recommendations?

23

wrote …

These look awesome brother! How long should these be "cooled" in the fridge before peeling and puck forming? Thanks and we look forward to the blog and cookbook!

24

replied to comment from Zechariah Townsend

Zechariah,
The knife is Glestain brand. It is a Western Style Japanese knife available at www.korin.com for $245. Although I totally recommend it, you may not appreciate it as much as you would if you start with something basic and work your way up. I typically went through one knife per year until I got this one, which will last for the rest of my life.
For starters, I recommend a Victorinox 8" chef's knive for around $25 at your local restaurant supply store. I would also get a serrated 10.25" bread knife and a serrated paring knife. You can get all three of these for around $75 and they'll last years for a home cook. If it is an option, feel them in your hand before making the purchase, the feel of a knife is a personal preference. I once purchased this knife: http://korin.com/VG-10-Gyutou_2?sc=27&category=280090 for $385, but didn't like it's feel, so settled for one that costed significantly less because it was the right knife for me.
As far as the pan, it is a 14" non-stick saute pan from Sam's Club. I totally recommend it. If you wash it with only a soft cloth, soap and water and use high-heat rubber spatulas or wooden spoons for stirring, the non-stick surface will last a long time. If something happens to stick to it, you can use kosher salt and a paper towel to free the debris as this provides abrasion, but doesn't scratch the surface.
I hope this helps.
Merry Christmas!
Nick

25

replied to comment from Henry Rosario

Henry,
I recommend cooling the potatoes overnight.
You can cool them for a shorter time, but if they are warm when peeling, they tend to break apart more than they would if completely cooled. Also, if you wrap them in bacon while warm, the heat from the potato can melt the fat in the bacon, which we only want to do at high heat to seal the seam together.
If you plan properly, cooling overnight is the way to go. In a pinch, you can use the potatoes as soon as you are able handle them.
My advice is to plan properly.
Merry Christmas!
Nick

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