Thursday, March 15, 2012

Twice Baked Sweet Potato


  • 3 medium sweet potatoes
  • 6 strips of bacon
  • 4 TBS olive oil
  • 1 cup of fresh basil
  • 1 TBS lime juice
  • 1/4 cup of dry roasted almonds
  • 1/4 tsp black pepper
  1. Bake sweet potatoes at 475 until soft.  (~35 minutes)
  2. Remove from oven to cool
  3. Dice raw bacon and cook in pan
  4. Split sweet potatoes in half and spoon out center making sure not to break the skin.
  5. Mash the sweet potato with the bacon in pan. (No need to drain bacon fat)
  6. In a food processor blend basil, almond, pepper, lime juice, and olive oil
  7. Mix pesto in sweet potato & bacon mash still in original pan.
  8. Fill sweet potato skins back up
  9. Bake at 475 for 15 minutes or until top is browned.

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