Ingredients
- 3 medium sweet potatoes, scrubbed and dried
- 3 slices medium-cut bacon
- 2 teaspoons brown sugar
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- Freshly ground black pepper
- Pinch of allspice
- 1 tablespoon chopped chives
Yield: 6 halves
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.
Nutritional Profile
(per half)
Calories: 188
Total fat: 8 g
Saturated fat: 5 g
Protein: 4 g
Carbohydrates: 25 g
Fiber: 3 g
Sugars: 9 g
Cholesterol: 22 mg
Sodium: 336 mg
Vitamin A: 14,045 IU
Vitamin C: 2.8 mg
Vitamin E: 0.65 IU
Zinc: 0.58 mg
Beta-carotene: 8,327 mcg
Lutein and zeaxanthin: 2.42 mcg
Omega-3 fatty acids: 0.04 g
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.