Twice baked sweet potatoes are the perfect blend of potato skins and creamy mashed potatoes. They are just sweet enough to call dessert yet healthy and hearty enough to serve alongside your favorite dinner.
The creamy sweet potato filling is flavored with delicious and nutritious ingredients like cinnamon, pure maple syrup and greek yogurt.
The warm, slightly sweet and buttery filling is served up in a crispy sweet potato skin, caramelized with brown sugar and topped with candied turkey bacon crumbles.
The candied crispy bacon on top is the perfect contrast to the creamy inside.
The turkey bacon can be left off or subbed for classic bacon, just follow the cooking directions on the bacon package for cooking time adjustments.
The filling can be evenly divided between the four potato skin shells. The filling should overfill the shells by about half an inch due to the addition of the greek yogurt and other ingredients mashed in. I love cinnamon and sweet potatoes but feel free to get creative with the ingredients and spices.
Nutmeg? Pumpkin pie spice? Maybe you like a chipotle variation? A southwest version?
Let me know what you come up with!
The perfect forkful of potato: a creamy sweet base topped with bits of candied bacon. You can see the flecks of brown sugar and cinnamon that have caramelized to the top of the potato filling.
Crispy and creamy, the perfect combination of style and flavors.
The best part about sweet potatoes is that you can dress them up with cinnamon and yogurt or you could go back to basics and dip them in ketchup. I love the variety these potatoes can take!
Twice Baked Sweet Potatoes with Candied Bacon Crumble
4 servings | Cook time: 1 hour
2 sweet potatoes
2 tsp maple syrup
1 tbsp brown sugar, divided into teaspoons
1 tsp cinnamon, plus extra for sprinkling on top
1/2 tsp vanilla
1 tbsp butter
1/2 cup plain Greek yogurt (~4 oz)
2 slices turkey bacon
Preheat oven to 350.
Use a fork to poke about 4 sets of holes into each potato to allow for venting.
Baked potatoes for about 50 minutes or until fork tender, rotating halfway through cooking time.
Remove potatoes from oven and set aside to cool for a few minutes.
Increase the oven temperature to 400.
Place a small metal rack on a baking sheet and lay bacon slices on top. Sprinkle bacon with 1 tsp brown sugar (I added some extra cinnamon for good measure too)!
Use a sharp knife to half the sweet potatoes.
Scoop out the flesh of the potato halves and place in a medium bowl, leave about 1/4” layer of flesh in the potato so the skin will hold up on its own.
Add maple syrup, cinnamon, butter and 1 tsp brown sugar to the bowl with the potatoes.
Mash everything together. Use a potato masher for chunkier potatoes or use an electric hand mixer for a minute or two until creamy, don’t over mix.
Place the potato skins on a baking sheet (I used the same one the bacon was on because my metal rack only covered half the sheet but separate ones work too).
Evenly divide the filling mixture between the four skins until potatoes are filled.
Spray the tops of the potatoes with nonstick spray and sprinkle with remaining 1 tsp brown sugar and extra cinnamon.
Bake at 400 for 15 minutes or until the bacon is cooked through and the brown sugar melts and caramelizes on the bacon and potatoes.
I finished mine off under the broiler for an extra minute or two.
Remove baking sheet(s) from oven. Use a knife to break bacon up into crumbles.
Place the potatoes on a plate and sprinkle with the candied bacon crumble.
Dig in and enjoy this sweet side! Top it with an egg for breakfast, a dollop of yogurt for dessert or alongside stuffed chicken and veggies for a healthy and hearty dinner!
Nutrition facts are based on using 2 large sweet potatoes (weighing about 700g total).