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These Rosemary Bacon Twice Baked Sweet Potatoes are easy to make and so delicious!

Rosemary Bacon Twice Baked Sweet Potatoes


  • Author: Kelsey

Ingredients

Scale
  • 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.