Bacon Stuffed Sweet Potatoes Recipe
Summary
Ingredients
| Sweet potatoes | 6 Large | |
| Low fat sour cream | 1 Cup (16 tbs) | |
| 1?4 cup margarine | ||
| 1?2 teaspoon salt | ||
| Egg | 1 , beaten | |
| Freshly ground white pepper | ||
| Sugar | 1 Teaspoon | |
| 12 bacon slices, cooked and crumbled | ||
| Paprika | ||
Directions
Preheat oven to 400°. Wash the sweet potatoes and spray with nonstick vegetable spray. Place on a baking sheet and bake for about 1 hour or until done throughout.
Cut in half lengthwise and scoop out the pulp, saving the shells. Add the sour cream, margarine, salt, egg, freshly ground white pepper, and sugar to the pulp. Processor purée the mixture in a food processor. Add the crumbled bacon. Fill the potato shells with the mixture and sprinkle paprika on top.
Bake for about 8 to 10 minutes or until heated through.
Cut in half lengthwise and scoop out the pulp, saving the shells. Add the sour cream, margarine, salt, egg, freshly ground white pepper, and sugar to the pulp. Processor purée the mixture in a food processor. Add the crumbled bacon. Fill the potato shells with the mixture and sprinkle paprika on top.
Bake for about 8 to 10 minutes or until heated through.
Editors Review
Recipe from The Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’shealthiest foods by Lyniece North Talmadge and Madeleine Watt (Cumberland House; November 2010; 9781402239113; $14.99 U.S./ $17.99 CAN; cooking). Click here to purchase The Sweet Potato Lover's Cookbook!Chef
