Sweet Potatoes With Bacon, Twice Baked |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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The original of this recipe was found in The Sweet Potato Lover's Cookbook, 1998, & has been somewhat tweaked to better suit the 2 of us. Ingredients:
3 large sweet potatoes |
1/2 cup low-fat sour cream |
2 tablespoons unsalted butter |
1/4 teaspoon salt |
1 egg, beaten |
1/4 teaspoon pepper |
1/2 teaspoon granulated sugar |
1/4 cup bacon, cooked, crumbled (i use hormel's real bacon pieces) |
1/4 teaspoon paprika (optional) |
Directions:
1. Preheat the oven to 400 degrees F.
2. Wash the sweet potatoes & spray them with a nonstick vegetable spray, then place on a baking sheet & bake for 1 hour or until done.
3. Cool the potatoes a bit, then cut them in half lengthwise & scoop out the pulp, leaving enough to make a sturdy shell.
4. In a mixing bowl, combine the potato pulp, sour cream, butter, salt, egg, pepper & sugar, mashing & mixing to combine well.
5. Add the crumbled bacon & mix well, then fill the potato shells with the mixture. If using the paprika, sprinkle that on top.
6. Bake for 8 to 10 minutes or until heated through, then serve & enjoy!
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