Twice Baked Sweet Potatoes with Bacon and Chives
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 3 medium sweet potatoes, scrubbed and dried
- 3 slices medium-cut bacon
- 2 tsp brown sugar
- 2 tbsp unsalted butter, room temperature
- 1 tbsp maple syrup
- 1/4 tsp salt
- freshly ground black pepper
- 1 pinch allspice
- 1 tbsp chopped chives
Instructions
- Preheat the oven to 350 degrees. Pierce each potato in a few spots with a knife, place on a parchment-lined sheet pan and bake until soft, about 60 minutes. While they are cooling, place the bacon on a baking sheet and bake until almost cooked, about 10 to 15 minutes. Sprinkle with brown sugar and bake until the sugar is melted and the bacon is crisp, another 3 to 4 minutes. Set aside to cool, then crumble the bacon with your fingers.
- Halve the potatoes lengthwise and scoop out the filling into a large bowl. (You will keep 4 potato skin halves and can discard 2.) Mash the potato and toss with butter, maple syrup, salt, pepper and allspice. Scoop or pipe into the shells, mounding them attractively. Bake until golden brown, about 35 minutes. Top with bacon and chives and serve.
Nutrition
Serving: 1halfCalories: 188kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 336mgFiber: 3gSugar: 9gVitamin A: 14045IUVitamin C: 2.8mgVitamin E: 0.65IUZinc: 0.58mgBeta-carotene: 8327μgOmega-3 fatty acids: 0.04gLutein and zeaxanthin: 2.42μg
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