These twice-baked loaded sweet potatoes make an excellent accompaniment to any meal. They are easy to make, low-cost and with the cheese and bacon, no one would ever guess how many health benefits they contain.
Sweet potatoes are known to be high in vitamin B6. Vitamin B6 helps reduce the presence of the chemical homocysteine in the human body. The chemical homocysteine has been linked with several degenerative diseases, which include heart attacks.
They are also high in vitamin C, which has numerous health benefits. Benefits include helping in tooth and bone formation, warding off illness, and aiding digestion.
Sweet potatoes are also high in vitamin D, which helps to build strong bones and aids the immune system. They contain iron, which helps the immune system and the formation of red and white blood cells. There are many more benefits to including sweet potatoes in the diet as well.
Sweet potatoes are versatile, and delicious, perfectly at home in both sweet and savoury preparations.
Any way you slice, bake or mash them; they are a wonderful way to get the extra vitamins and minerals a body needs.
Prep time: 20 minutes
cook time: 1 1/2 hours
4 medium sweet potatoes
1 Tablespoon Olive oil
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons butter
1 cup shredded sharp cheddar cheese
6 strips of thick-cut bacon
2 Tablespoons chives
1 cup sour cream
Try some other recipes: 31 fine sweet potato recipes: from soups and salads to delicious oven dishes.
Poke the potatoes with a fork a few times. Place the potatoes on a baking sheet and allow them to bake at 450 degrees Fahrenheit for 40 to 50 minutes until fork tender. Fork tender is achieved when a fork can be easily inserted and removed. Allow the potatoes to cool until easy to handle and slice them in half lengthwise.
In a skillet over medium heat cook the bacon until crisp and browned. Allow to cool and crumble into smaller pieces.
Scoop the sweet potato flesh from the skin into a bowl. Leave a quarter-inch of flesh intact.
Add half the cream, salt, pepper and butter into the bowl. Mix well with a hand mixer for two minutes. Add extra cream by the tablespoon full until a creamy consistency is achieved.
Place the sweet potato skins back on the baking tray and coat the inside with Olive oil. Place the tray into the oven at 450 degrees Fahrenheit for 10 minutes or until crisp on the outside.
Remove the tray from the oven and fill each skin with the sweet potato mash, topping with cheese and bacon. Place the tray back into the oven at 450 degrees Fahrenheit for 15 minutes or until the cheese has melted.
Remove from the oven and garnish with chives and sour cream if desired. Serve hot.
Can be stored in an air-tight container in the refrigerator for up to two days.