I adore sweet potatoes. I love that they can be savory and sweet all at the same time. This is not your typical marshmallow sweet potato dish but it does have all the salty sweetness you crave. Super easy dish to make for a crowd and especially for the holidays.
These can be prepped and stuffed the day before too, just pop them in the oven and prepare the candied bacon to save time.
This little tasty orange treat is not only delicious but it is healthy too. High in vitamins and are a good source of magnesium, which is the relaxation and anti-stress mineral. The juice is high in vitamin B6 which helps reduce the chemical homocysteine which contributes to hardening of the arteries and blood vessels. A medium sweet potato provides you with the complete RDA of vitamin A and then some. They contain phytochemicals including quercetin and chlorogenic acid which have been shown to be effective in fighting cancer.
So who cares if there’s bacon and butter in this dish, you have vitamins to combat all the fattening goodness. I think I read somewhere that bacon was high in vitamins too….okay maybe not but it’s a nice thought.
So here we go. The show goes on and in my house this is the star of our Thanksgiving meal. Enjoy!
Twice Baked Sweet Potatoes with Candied Bacon
An easy side that will be perfect on your Thanksgiving table this year. Quick and can be prepped ahead of time and baked when ready. Savory, salty and sweet, the perfect dish that your family will love!
Ingredients
- 3 large Sweet Potatoes
- 3 tablespoons Butter, softened
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Cinnamon
- 1 pinch Cayenne Pepper
- 4 slices Thick-cut Bacon, diced
- 2 tablespoons Butter
- 2 tablespoons Brown Sugar
Directions
- Step 1 Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray. Place the potatoes on the pan and prick each one a few times with a fork. Bake for 45 minutes until potatoes are fork tender. You can also microwave the sweet potatoes on high for 13-15 minutes as well. Allow potatoes to cool until safe to handle.
- Step 2 Slice potatoes in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mash until smooth. Add butter, kosher salt, nutmeg, cinnamon, and cayenne pepper, mix until combined. Spoon the filling back into potato skins. Place back in the oven to cook while you prepare the candied bacon.
- Step 3 In a pan over medium high heat cook diced bacon until edges are getting crisp and browned. Remove immediately to a paper towel lined plate. Add 2 tablespoons of butter and brown sugar to the pan. Whisk until brown sugar is dissolved, about 2 minutes. Add bacon back to the pan and stir until bacon is coated. Remove from heat.
- Step 4 Remove pan from the oven and spoon bacon mixture over the top of the potatoes. Place back into the oven for 10 minutes. Serve immediately, garnish with parsley or chives, I even like to sprinkle a little sea salt on top.
Savor and Enjoy!
