Apple Bacon Stuffed Sweet Potatoes.
Confession time.
I just walked into the kitchen and ate a leftover fortune cookie for dinner. Like wrapped, still-sitting-on-the-counter-from-this-past-weekend fortune cookie. I have no idea how it made it to Monday unscathed, but it did and it was just my dinner. How pathetic. I mean, I don’t even really love fortune cookies and like most others, open them only to read something that I hope will predict my future and justify some sort of lazy behavior I’ve been participating in days prior. Oh, you mean my fortune says “great opportunity will come soon?” Sweet. I’m just going to sit here and do nothing and wait for my opportunity. Since it’s coming and all.
Unfortunately, my dinner… I mean, fortune, last night read something like “a friend will need your help soon.” What the what? Nobody wants that fortune. Especially right now.
It makes sense though, the whole fortune cookie for dinner thing, since I spent most of Monday eating my emotions in preparation for the rain and wind to tear down my house, and also to calm my fears of possibly not having internet or phone access for a period longer than five minutes because you know, THAT’s the most important thing in the world. It was one of those it’s-dinner-time-so-I-shall-eat dinners, even though I’ve mindlessly ate leftovers out of the fridge all day and don’t need to look at food anytime soon sort of things.
By the way, my emotions were delicious. Pretty sure they are chocolate-peanut butter flavored. If you cut me open, I probably bleed that. Or coconut.
Or obviously, bacon. Now the good news is that after my fortune cookie adventures, I did finish off about a quarter of one of these sweet potatoes that was leftover, because it’s not like I was going to be able to sleep since the wind was going to huff and puff and blow my house down and then all the monsters would come kidnap me. And while they may not really look like it (okay maybe they totally do), these are some severe comfort food. Which I desperately needed because of the monsters, but also after googling all the images of my beloved Jersey Shore being taken out by this mess of a storm. Ugh. Just stop.
In a totally copout, I copied these from my roasted grape stuffed sweet potatoes because I was dying to make a fall version or something similar with my favorite autumn flavors. They make a perfect meal when paired with a salad, but you could also serve them at Thanksgiving and do a makeshift twice-baked sweet potato dish and modify this a bit to serve it to guests. Or yourself. So you don’t eat fortune cookies for dinner. Help.
Apple Bacon Stuffed Sweet Potatoes
Ingredients
Instructions
- Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
- While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
- Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!
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I appreciate you so much!
Oh bacon. I just adore you.
101 Comments on “Apple Bacon Stuffed Sweet Potatoes.”
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This is the first time I have every liked sweet potatoes. I made mine like mashed potatoes and put all the ingredients IN the potatoes. GREAT!
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I know this recipe was posted a while ago…but…AMAZING! Although it is tempting to just consume the bacon and apple pieces while waiting for the potatoes to cool.
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I am OBSESSED with sweet potatoes. And bacon. I always use my sweet potatoes with Mexican seasonings though so I’ll have to try this to mix things up. They look amazingly delicious!!
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These were so good! I’m nursing a baby who has a milk protein allergy, so I had to leave off the cheese…but they were still amazing! Definitely adding these to the rotation!
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this is very tasty and creative , love it
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This recipe is delicious! My one suggestion is in the way to bake the potato. We have found that the best way to bake a sweet potato is from a method I believe came from America’s Test Kitchen or Cooks Illustrated. We had been baking sweet potatoes for years wrapped in aluminum foil and found that many times the results were less than satisfactory. We have, over the last few years done the following: 1. cover a baking sheet with aluminum foil. 2. Prick the potato four times with a fork and cover with olive oil. 3. Bake at 400° for one hour. Perfect every time and we have never looked back.
Note for the above method. Don’t wrap the potato.
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Loved the apple bacon stuffed sweet potates