Apple, Bacon, and Toasted Pecan Stuffed Sweet Potatoes
A hearty, cozy dish that blends roasted sweet potatoes with apple chunks, crispy bacon, and toasted pecans. Finished with a touch of cinnamon and brown sugar, this stuffed potato recipe hits all the right notes for a comforting weeknight dinner or a satisfying weekend side.
Ingredients
- 4 medium sweet potatoes
- 2 apples, diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup toasted pecans, chopped
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- to taste salt and black pepper
- 1/4 cup Greek yogurt or sour cream, for topping (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then poke a few holes in each with a fork. Place them on a baking sheet and bake for 45–50 minutes, until the flesh is tender when pierced with a knife.
- While the potatoes roast, cook the bacon until crisp. Let it drain on paper towels, then crumble into small bits.
- Dice the apples into small chunks. In a skillet, melt the butter over medium heat. Add the apples and a pinch of salt, sautéing for 4–5 minutes until they start to soften. Stir in the brown sugar and cinnamon, cooking for another minute or two until the mixture is glossy.
- Remove the potatoes from the oven. Allow them to cool just enough to handle, then slice a deep opening in the top of each potato and carefully scoop some of the center flesh into a bowl, leaving the skins intact.
- Mash the potato flesh with a fork, then fold in the sautéed apples, crumbled bacon, and toasted pecans. Taste and adjust with a pinch more salt if needed.
- Return the filling to the potato skins, spooning it evenly. If you like, return the stuffed potatoes to the oven for 5–7 minutes to warm through and meld the flavors.
- Serve hot, topped with a dollop of yogurt or sour cream and a sprinkle of fresh parsley.