Bacon Pecan Stuffed Sweet Potatoes with Colby Cheese
Baked sweet potato halves filled with browned butter, bacon, pecans and Colby cheese.
Equipment
- Foil lined baking tray
- Skillet
- Small saucepan
Ingredients
Main Ingredients
- 4 sweet potatoes about 10 ounces each, skin on, washed and dried
- 4 tbsp unsalted butter browned, for the filling
- 5 tbsp pecans chopped, half for the filling and half for topping
- 7 oz bacon chopped, optional
- 1 ½ cup Colby cheese shredded, half for the filling and half for topping
- ¼ tsp black pepper for the filling
- ¼ tsp garlic powder for the filling
- ¼ tsp onion powder for the filling
- ¼ tsp paprika for the filling
- ¼ tsp kosher salt for the filling
- ½ cup panko breadcrumbs for the topping
- 2 tbsp fresh sage leaves finely chopped
Instructions
Cooking
- Bake the potatoes. Prick the potatoes, set them on a foil lined tray and bake at 400 degrees F for 75 minutes until soft.
- Prepare the extras. Crisp the bacon in a skillet and brown the butter in a saucepan until golden and nutty.
- Make the filling. Halve the potatoes, scoop out the flesh and leave a 1/4 inch wall, then mash the flesh with the butter and seasonings and mix in half the pecans, bacon and cheese.
- Stuff and bake. Fill the skins, top with the remaining cheese and bake 25 minutes.
- Top and rest. Add the remaining pecans, bacon and the panko and sage, bake 3 to 4 minutes more and rest 5 minutes.
Notes
Substitutions: Skip the bacon for a meatless filling or use cheddar in place of Colby.
Tips: Prick the skins well and watch the butter closely as it browns.
Storage: Refrigerate for up to 3 days and reheat in a 350 degrees F oven until it reaches 165 degrees F.