Holiday Stuffed Sweet Potato

Stuffed sweet potato made for holiday feasting! Twice baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter with melty cheese, and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture!

Holiday Stuffed Sweet Potato – with bacon, pecans and sage

• 4 x 300g / 10oz sweet potatoes, skin on, washed and dried
• 1/2 tsp cooking / kosher salt
• 4 tbsp unsalted butter
• 5 tbsp pecan nuts (or other nuts of choice – walnuts, macadamia and almonds great!)
• 200g / 7 oz streaky bacon, chopped
• 1 1/2 cups colby cheese, shredded (or other cheese of choice)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika

PANKO TOPPING:

• 1/4 tsp cooking / kosher salt
• 1/2 cup panko breadcrumbs
• 2 tbsp sage leaves, finely chopped

1. Prick potatoes 15 times, bake on foil lined tray 75 min at 200°C / 400°F (180°C fan) or until soft. Halve, scoop, put filling in a bowl.

2. While potatoes are baking, melt butter on medium high then simmer 4 min or until you see golden bits and it smells nutty. Scrape into bowl.

3. Toast pecans in non-stick pan then roughly chop. Cook bacon in same pan until crisp, scoop out, leaving fat in pan. Toast panko for a minute then add sage and salt, cook until golden.

4. Mash filling, then mix in half the bacon, cheese and pecans (reserve other half for topping). Mix in all the butter plus the spices. Top with cheese, bake 25 min, then top with pecans, bacon and panko. Bake 4 min. EAT!