Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping

Ingredients

6 (8-ounce) sweet potatoes
2 teaspoons butter olive oil
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, softened
1/4 cup chopped pecans
4 bacon slices, cooked and crumbled
1/4 cup granulated sugar
1/4 cup 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
Drizzle with cinnamon pear balsamic, or fig balsamic

How to Make It

Step 1
Preheat oven to 400°.

Step 2
Scrub potatoes; pat dry with paper towels. Rub potatoes with olive oil. Place on a foil-lined baking sheet. Bake at 400° for 1 hour and 5 minutes or until tender. Cool slightly on pan.

Step 3
While potatoes cook, combine brown sugar and flour, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in pecans and bacon.

Step 4
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell. Place pulp in a food processor. Add granulated sugar and remaining ingredients; process until smooth. Spoon potato mixture evenly into shells; top evenly with brown sugar mixture. Bake at 400° for 20 minutes or until thoroughly heated. Drizzle with cinnamon pear or black mission fig balsamic.

Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping
Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping
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Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping
Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

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