Lunch: Twice-Baked Sweet Potatoes with Bacon and Goat Cheese Recipe | Myrecipes

This is a decadent yet savory way to serve sweet potatoes. If you're expecting vegetarians, make a couple of potatoes without the bacon. One potato can be enough for at least four people, depending on its size.

Ingredients

4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
2 tablespoons olive oil
8 ounces bacon, cut into 1-in. pieces
5.5 ounces fresh goat cheese, divided
2 tablespoons milk or heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons maple syrup, divided
1 tablespoon chopped chives

Instructions

Preheat oven to 350 °. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 minutes. Let cool until you can handle them easily, about 15 minutes (keep oven on).
Meanwhile, cook bacon in a large frying pan over medium-high heat, stirring often, until very crisp, 5 to 8 minutes, depending on thickness of bacon. Drain on a paper towel. Roughly chop half the bacon.
Scoop sweet-potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, salt, pepper, and 1 tbsp. maple syrup, and stir just until blended. Spoon into reserved sweet-potato skins, dividing evenly and using all of it. Chill.

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