Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
20th Anniversary at The Opry
Twice Baked Maple Bacon Sweet Potatoes
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 41 mg
- Sodium
- 355 mg
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 41 mg
- Sodium
- 355 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a foil-lined baking pan. Bake until a paring knife inserted in the center pierces easily, about 1 hour. Cool slightly.
- Meanwhile, cook the bacon in a medium skillet over medium heat until crisp and brown, about 7 minutes. Transfer to a paper-towel lined plate to drain. Reserve 1 tablespoon of the bacon fat. Crumble bacon.
- Halve the sweet potatoes lengthwise. Carefully scoop most of the flesh out into a bowl, leaving enough flesh in the skin so that it holds its shape. Add the bacon, bacon fat, scallions, maple syrup and 1 cup of the cheese to the sweet potato flesh. Stir together and season with salt and pepper to taste. Refill the sweet potato shells and sprinkle with the remaining cheese.
- Place the sweet potatoes back in the oven until heated through and the cheese is melted, about 15 minutes. Top with the reserved scallions and dollops of sour cream.
