Twice Baked Bacon Sweet Potatoes with Maple Cream ~ Good lawd these are good and I mean, crazy good. I made these a couple of years ago for my Fall eBook and even put them on the cover but for some reason they never got their own post. Waaaa? How can something so delicious go unrecognized in the web-o-sphere of this site? I am not sure but the other day a friend of mine reminded me of this fact –– and this scrumptious recipe –– so here we are. Sweet potatoes might just be that one thing that I can not possibly go without during the cooler months. I know pumpkin is up there on the list of many things but there’s just something that I adore about these sweet and orange colored root veggies. Pair these up with some warm maple syrup and bacon and oh my! This recipe could easily be a complete meal by itself or if you use some of the smaller sweet potatoes they would make for a flavor-packed side dish to remember. To me, these are fall in a nutshell or … should I say, tater skin?
Sweet and lovely aren’t they?
Go, make these now and maybe share … if you are so inclined.
Preheat oven to 350 degrees. Poke each potato 2-4 times each and place into the oven to bake for 25-35 minutes or until soft to the touch. While potatoes are baking, chop bacon into small pieces (about 1/2”-1”) place into a medium pan over medium heat. Cook until desired bacon crispiness is reached. Remove from pan and place onto a paper towel lines plate to drain off excess oil.
Once potatoes are baked and soft to the touch, remove from the oven. Cut each potato in half horizontally. Using a spoon gently scoop out the insides leaving about 1/4” all around the inside of the potatoes and placing the insides or potato “meat” into a large mixing bowl and the potato skins onto a cookie sheet. Add brown sugar, heavy cream, onion powder, salt and pepper into the potato bowl. Mix well until everything is incorporated and creamy smooth. Next add in the bacon to the potato mixture and give a final stir.
Using a spoon, gently place the potato mixture back into the potato skins filling each one but not over filling or packing it in. Once all of the skins are refilled, place back into the oven for 12-15 minutes or until the tops begin to get slightly golden in color. Remove from the oven and set aside.
In a small bowl, add sour cream and maple syrup and mix together well. Dollop each potato with sour cream mixture and serve.