Twice Baked Sweet Potatoes
Are looking for a side dish for one of your holiday dinners? This is a yummy twist on the sweet potato.
4 large sweet potatoes, scrubbed and halved lengthwise
2 Tablespoons olive oil
1 package bacon,
1 8 ounces Italian cheese blend
2 Tablespoons heavy cream
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons maple syrup, divided
1 Tablespoon chopped chives
- Preheat oven to 350 degrees. 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.
- Meanwhile, cook bacon in a pan over medium heat, stirring often, until very crisp. Drain on a paper towel. Roughly chop half the bacon.
- Scoop the sweet potato flesh out of the skins and into a bowl. Keep the skins! Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, cream, salt, pepper, and 1 tablespoon maple syrup, and stir until blended. Spoon into the skins.
- Bake until potatoes is warm in the center, 15 to 20 minutes. sprinkle tops of potatoes with leftover bacon, cheese, and drizzle the remaining maple syrup and chives.