Ugh. I know. I’m a horrible blogger at the moment. But I promise, I have recipes.
Recently I decided to make twice baked sweet potatoes. The original recipe I came across was Asian inspired with miso paste and sesame seeds. But I love baked potatoes for butter and sour cream and bacon. And I would not do it any injustice.
Here’s what you need –
- 3 -4 large sweet potatoes, scrubbed
- 3 tbsp butter, melted
- 1 tsp of rosemary, crushed fine
- 1 egg
- salt & pepper to taste
- 4 strips of bacon, chopped
Preheat the oven to 400. Place tin foil on a baking sheet and arrange potatoes on it. Pop in and cook for 40 – 50 minutes. Remove from oven and let cool for about 15 minutes. Reduce heat to 325. Cut potatoes in half. With four halves, scoop the baked potato out leaving about 1/4 – 1/2 inch of potato against the skin. Remove all of the potato from the other halves. Beat with a mixer until smooth. Add the butter, rosemary and egg and beat.
If you want to be fancy, you can put the potato mix into a piping bag. I had difficulty with this and ended up just plopping it into the skins. Place back into the oven and bake for an additional 30 minutes.
When there’s 5 minutes left of cooking time, cook your chopped bacon in a frying pan according to package instructions. Sprinkle bacon on top of finished potatoes and serve.