Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping
1 Hour 45 Mins
Serves 12 (serving size: 1 stuffed potato half)
6 (8-ounce) sweet potatoes
2 teaspoons olive oil
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, softened
1/4 cup chopped pecans
4 bacon slices, cooked and crumbled
1/4 cup granulated sugar
1/4 cup 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
How to Make It
Preheat oven to 400°.
Scrub potatoes; pat dry with paper towels. Rub potatoes with olive oil. Place on a foil-lined baking sheet. Bake at 400° for 1 hour and 5 minutes or until tender. Cool slightly on pan.
While potatoes cook, combine brown sugar and flour, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in pecans and bacon.
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell. Place pulp in a food processor. Add granulated sugar and remaining ingredients; process until smooth. Spoon potato mixture evenly into shells; top evenly with brown sugar mixture. Bake at 400° for 20 minutes or until thoroughly heated.