Rosemary Bacon Twice Baked Sweet Potatoes
on Dec 03, 2019, Updated Nov 28, 2021
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It’s December which means its twice baked sweet potato season!! Okay okay you got me, that’s not a real thing because it’s always a good time to make these. I wanted to make a super simple and delicious version filled with my favorite things – bacon and rosemary! These are whole30 complaint without the cheese but if you really want a treat, add gruyere cheese on top and your life will change. These are great to make in a big batch for a family dinner or you can even eat what you want and freeze any leftover.
I don’t know about you but I am SO pumped it is December and our house is decorated! Having a house filled with twinkly lights makes me so happy and filled with joy. It really makes me want to a full on decorations for every season of the year, but then I remember we barely have enough storage space as is right now! Oh well a girl can dream. The cooler weather has gotten me excited about making warm home cooked meals again and testing out flavor combinations that Ruthie hasn’t tried yet. She loves this combo which isn’t surprising because she loves sweet potato anything! Just like her mama.
The cheese!!! It’s just too good.
We know you are going to love this recipe, so here are a few others you should try:
Maple Pecan Twice Baked Sweet Potatoes
Maple Thyme Roasted Sweet Potatoes
Crispy Garlic Potatoes {Whole30}
Crispy Garlic Sweet Potato Wedges
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Rosemary Bacon Twice Baked Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- 8 pieces of bacon
- ⅓ cup coconut milk
- 2 tbsp ghee
- 1 tsp minced garlic
- 2 tsp minced rosemary
- Salt and pepper
- ¾ cup shredded Gruyere cheese (optional)
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper, poke holes in the sweet potatoes with a fork and place them on the sheet.
- Bake them for 50-60 minutes or until fork tender.
- While the sweet potatoes cook, fry up the bacon and let it cool, then chop.
- Slice each sweet potato in half lengthwise and once they are cool enough to handle, scoop out most of the inside (leaving a thin layer to maintain shape) and put the insides into a bowl.
- To the bowl, add coconut milk, ghee, garlic and rosemary and mash to combine. Add in chopped bacon. Season to taste with salt and pepper.
- Scoop the mixture back into each of the skins and top each with some cheese (is using).
- Place them back in the oven and bake for 10 minutes to melt the cheese and warm the potatoes.
