I used to hate sweet potatoes, because food is not supposed to sweet. Dessert yes, food no. Sweet Potatoes just tasted wrong to me, until the day I tried some sweet potato hash with bacon. I was, to my intense surprise, an immediate convert. Turns out that when you salt it up instead of trying to make it sweeter, it’s pretty much the best thing in existence.
Now, I eat it whenever the opportunity arises (in moderation of course, because they are still potatoes, and potatoes mean carbs).
One fine Saturday afternoon I started craving those two sweet potatoes I had in the pantry. I rummaged around in the fridge and found a few strips of bacon, some mushrooms, cheese, and half a pint of cream – yes! It was exactly the ingredients that Zellie mentioned to me just a few days before – ingredients that (she thinks) make an awesome combination.
I knew we had a winner – Sweet Potato Boats filled to the brim with Bacon, Cheddar and Mushroom Sauce. Oh yummm.
The sauce, if that’s what you can even call it, (“creamy liquid heaven” if it was up to me) was so good, I had to exercise every ounce of self control to not “taste-test” every last bit of it. It wasn’t easy, but I had to think of Chirpy. I still needed photos of it.
Well, imagine taking that “creamy liquid heaven” and scooping it into a perfectly baked sweet potato boat. *????* It’s pure sweet, salty, creamy, chewy, crispy goodness.
We gobbled this up at lunch, but it can easily be served for dinner with a little salad on the side, or if you’re feeling extra indulgent, a starter for your dinner party! Sweet Sweet Potato Boaty Goodness is welcome anytime of the day. Your friends and family will agree.
Stuffed Sweet Potatoes
- 4 sweet potatoes
- 1 cup button mushrooms (sliced)
- 1 cup cheddar cheese (shredded)
- 1 cup bacon (cut into small cubes)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tsp dried chives
- 2 tsp dried thyme
- to taste • salt and pepper
- to taste • scallions [garnish]
- Preheat the oven 400ºF/200ºC.
- Coat the sweet potatoes with olive oil and salt and bake on a baking sheet, uncovered for 45-60 minutes. Until it pierces easily with a knife.
- While the potatoes cook, sauté the bacon and mushrooms in a pan until crisp.
- Add the cream and cheese and cook until the cheese is melted and the sauce thickens. Season with salt and pepper if needed to own taste.
- Once the sweet potatoes are ready, cut them in half lengthwise and scoop some of the flesh out, to create a boat. (The scooped out flesh can be reused for sweet potato fritters, etc).
- Spoon some of the sauce into each of the boats, garnish with chopped scallions and serve immediately.