These twice baked sweet potatoes loaded up with salty bacon and sweet maple cream are sure to please your family this fall. Hearty enough to be a full meal or serve them as a side at your next autumn soirée.

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Twice Baked Bacon Sweet Potatoes With Maple Cream
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
65-75 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
65-75 minutes
Twice Baked Bacon Sweet Potatoes With Maple Cream
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
65-75 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
65-75 minutes
Ingredients
Servings: -6 servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, add sour cream and maple syrup and mix together well. Dollop each potato with sour cream mixture and serve.
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