Maple Bacon and Goat Cheese Stuffed Sweet Potatoes

4
Medium
Side Dishes

Characteristics

Kid Approved Without gluten Without nuts

Nutritional Facts Per Serving

200
Calories
10 g
Protein
22 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides 9 g
    • Saturated fat  3.5 g
  • Cholesterol 20 mg
  • Sodium  600 mg
  • Carbs 22 g
    • fiber  3 g
    • Sugar  11 g
  • Protein 10 g

Ingredients

  • 4 slices Sensations by Compliments Extra Thick-Cut Bacon, Maple Wood Smoked
  • 1 tbsp (15 mL) maple syrup
  • 2 sweet potatoes
  • 1/3 cup (75 mL) finely crumbled goat cheese, divided
  • 1 1/2 tsp (7 mL) finely chopped fresh thyme
  • 1 small clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tbsp (15 mL) finely chopped fresh chives

Method

  1. Preheat oven to 375°F (190°C). Arrange bacon slices, at least 1 in. (2.5 cm) apart, on parchment paper-lined baking sheet. Brush with maple syrup. Bake 20 to 25 min., or until crisp and golden brown. Cool 5 min. then finely chop; set aside. 
  2. Meanwhile, pierce each sweet potato several times with a fork. Microwave, on HIGH, 10 to 12 min, or until fork-tender. Using tongs or oven mitts, transfer to cutting board. Cool 10 min.
  3. Cut each sweet potato in half lengthwise. Scoop flesh into a bowl (leaving a thin wall of flesh inside the intact skins to maintain their shape). Mash the scooped sweet potato until smooth. Stir in 1/4 cup (60 mL) goat cheese, thyme, garlic, salt and pepper. Divide mixture evenly into the 4 sweet potato shells. Place on parchment paper-lined baking sheet. 
  4. Bake 18 to 20 min., or until heated through. Garnish with reserved bacon, remaining goat cheese and chives.

Tip: Substitute feta for goat cheese, and green onions for chives.

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