Bacon Stuffed Sweet Potatoes How To

Bacon-y sweet potatoes in mini bowls = feast for the eyes

Nibble on our Bacon Stuffed Sweet Potatoes How-To for the perfect mini appetizer that looks amazing on display. This humble potato becomes a scene-stealing side with a dollop of sour cream and green onions. Serve them up on appetizer plates to let these colorful spuds shine!

Bacon Stuffed Sweet Potatoes



  • 2 1/2 lbs sweet potatoes
  • 3-4 tart apples (like Pink Lady or Granny Smith)
  • 1 tbsp butter
  • 4 bacon strips, cooked and diced
  • 1 tsp dried sage
  • Candied pecans, chopped
  • Sour cream
  • Green onions, chopped


  • Clear serving dishes

1) Prepare the potatoes

Scrub your sweet potatoes. Next, lightly boil them until the flesh is tender, but still slightly firm to the touch. When they're cool, slice them in half and scoop out the centers, leaving a 1/4 in. rim.

2) Make the stuffing

Peel and dice apples and sauté in a small pan over medium heat with the butter for a few minutes. Add the diced bacon and sage. After a few more minutes, mix in the candied pecans.

3) Stuff the potatoes

Spoon the apple mixture into the prepared sweet potato skins, packing it in so it creates a mound on top. Just before you're going to serve, place the stuffed sweet potato skins on a cookie sheet and warm them up in the oven at 375°F.

4) Serve with garnishes

Top the spuds with a dollop of sour cream and a sprinkling of green onions. For the final touch, display these spectacular spuds on a clear serving dish.

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