Photo of Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Published: May 10, 2013

Prep/Cook Time: 80 minutes

Servings: 8

Ingredients

  • 4 med. sweet potatoes (about 2 pounds total), scrubbed and patted dry
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1/4 cup low-fat buttermilk
  • 1 tablespoon brown sugar
  • 1/2 teaspoon sweet paprika, plus more for garnish
  • 4 slices Hatfield Bacon
  • 1/4 cup reduced-fat sour cream
  • 1 scallion, sliced, for garnish

Directions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
  2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk, brown sugar and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling.
  3. (To store, refrigerate, up to 2 days.)
  4. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
  5. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
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