Twice-Baked Sweet Potatoes with Ba­con

Country Woman - - LET’S EAT - —CYN­THIA BOBERSKYJ ROCHESTER, NY

This side al­ways takes my guests by sur­prise be­cause of the smoky, creamy fla­vor and the bright, pretty pre­sen­ta­tion. No doubt you’ll get ma­jor ku­dos when you place th­ese on your ta­ble.

PREP: 20 MIN. • BAKE: 1¹ ₄ HOURS MAKES: 6 SERV­INGS

6 medium sweet potatoes

(about 12 oz. each) ¹₄ cup but­ter, soft­ened ¹₂ tsp. salt

¹₈ tsp. pep­per

2 cups shred­ded

ched­dar cheese

6 ba­con strips, cooked

and crum­bled

1. Pre­heat oven to 375°. Pierce potatoes sev­eral times. Place in a foil-lined 15x10x1-in. pan; bake un­til ten­der, 1 hour. Cool slightly.

2. Cut a thin slice off the top of potatoes. Scoop out pulp, leav­ing thin shells. Mash with but­ter, salt and pep­per; add cheese and ba­con. Spoon into shells.

3. Re­turn to pan. Bake un­til heated through, 15-20 min­utes.

PER SERV­ING 611 cal., 24g fat (13g sat. fat), 66mg chol., 683mg sod., 84g carb. (34g su­gars, 10g fiber), 17g pro.

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