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.