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!
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
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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