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Bacon Stuffed Sweet Potatoes

  Sweet potatoes 6 Large
  Low fat sour cream 1 Cup (16 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Egg 1 , beaten
  Freshly ground white pepper To Taste
  Sugar 1 Teaspoon
  Bacon slices 12 , cooked and crumbled
  Paprika To Taste

Preheat oven to 400°. Wash the sweet potatoes and spray with nonstick vegetable spray. Place on a baking sheet and bake for about 1 hour or until done throughout.
Cut in half lengthwise and scoop out the pulp, saving the shells. Add the sour cream, margarine, salt, egg, freshly ground white pepper, and sugar to the pulp. Processor purée the mixture in a food processor. Add the crumbled bacon. Fill the potato shells with the mixture and sprinkle paprika on top.
Bake for about 8 to 10 minutes or until heated through.

Recipe Summary

Recipe from <b>The Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’shealthiest foods</b> by Lyniece North Talmadge and Madeleine Watt (Cumberland House; November 2010; 9781402239113; $14.99 U.S./ $17.99 CAN; cooking). <a href="">Click here to purchase The Sweet Potato Lover's Cookbook!</a>

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Nutrition Rank

Nutrition Facts

Serving size

Calories 178 Calories from Fat 81

% Daily Value*

Total Fat 9 g14%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 31.3 mg10.4%

Sodium 209.6 mg8.7%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.8 g11.1%

Sugars 4.4 g

Protein 4 g8.5%

Vitamin A 262.8% Vitamin C 4.1%

Calcium 6.3% Iron 3.9%

*Based on a 2000 Calorie diet

Bacon Stuffed Sweet Potatoes Recipe