I know this recipe is horribly late for Thanksgiving or Christmas, but I couldn’t wait until the next holiday to post it. This recipe is a twist on the traditional sweet potato casserole often served during the holidays. These stuffed sweet potatoes actually graced my Thanksgiving dinner this year and they were a big hit.
I did change one thing for my Thanksgiving dinner. Instead of serving an entire sweet potato to each guest, I cut the sweet potatoes in half. Then, I topped each sweet potato “boat” with the apple bacon topping. You don’t want to fill yourself up on sweet potatoes when there are so many other delicious dishes on the table.
If you are making this any other time of the year, then serve a whole stuffed sweet potato. It’s that good.
When looking for sweet potatoes, try to find ones that are a bit more round than long. They will be easier to stuff if they are nice and round.
I’m a huge fan of turkey bacon and almost always use it in place of regular, super-fatty bacon. The amount of fat in regular bacon kind of grosses me out. It’s good on occasion, but I couldn’t eat it every day.
In this recipe, I would use good bacon. I found some beautiful thick-cut bacon and forced myself to ignore the less healthy aspects of it. You can splurge a little on Thanksgiving, right?
Bacon is almost the star of this dish. After cooking the bacon, leave the juices in the pan and sauté the apples in the grease. It really adds a great flavor to the apples. I don’t think turkey bacon would even compare in this case.
You can also adapt this recipe to fit your existing sweet potato casserole recipe (just leave out the marshmallow topping). In this recipe, I kept the sweet potato filling very simple: light brown sugar, salt, butter, and cinnamon. With the apple and bacon topping, it doesn’t need to be overly sweet. That’s just my preference, so be sure to taste and adjust the seasonings in the filling as needed.
- 4 sweet potatoes, large and round
- 2 apples, chopped
- 5 slices bacon, chopped
- ½ tsp freshly grated nutmeg
- 1 tbsp fresh sage, chopped
- ½ tsp cinnamon
- ¼ cup light brown sugar
- ¼ tsp salt, to taste
- 2 tbsp butter
- Preheat the oven to 350 degrees Fahrenheit.
- Using a fork, poke a few holes in the skin of the sweet potatoes. Wrap each potato tightly with foil and place in a baking dish. Bake for 60 to 80 minutes, depending on the size of the sweet potatoes (smaller sweet potatoes might only take 45 minutes). When done, the sweet potatoes should be tender and easily pierced with a toothpick.
- While the sweet potatoes are baking, prepare the topping. In a cast iron skillet over medium-high heat, cook the chopped bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel leaving the grease in the pan. Add the chopped apples, nutmeg, and sage to the hot cast iron skillet and cook until tender. Either in the skillet or a bowl, combine the apples with the bacon. Set aside.
- When the sweet potatoes are done cooking and tender, remove them from the oven and allow them to cool slightly. Careful, they will be very hot. Gently unwrap the aluminum foil, being cautious of any escaping steam. Cut a slit down the center of each sweet potato and gently scoop out the flesh with a spoon. Try to keep the skin intact.
- In a medium bowl, mix the flesh from the sweet potatoes with cinnamon, sugar, salt, and butter. Mix until well combined. Taste and adjust seasonings if desired. Scoop the sweet potato mixture into a piping bag or large ziplock bag.
- Carefully pipe the mixture back into the sweet potato skins. Top with the apple topping and rewarm in the oven if needed.