Stuffed Sweet Potatoes
This stuffed sweet potatoes recipe uses simple ingredients to pack a flavor punch. Great as a light lunch or even a decadent side dish for dinner. 7 Ingredients. Only 20 minutes hands-on time. Low-Carb. Keto. Gluten-Free.
Servings: 4 servings
- 4 sweet potatoes
- 1 cup button mushrooms (sliced)
- 1 cup cheddar cheese (shredded)
- 1 cup bacon (cut into small cubes)
- ½ cup chicken broth
- 1 cup heavy cream
- 2 teaspoon dried chives
- 2 teaspoon 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.
Tips and Tricks:
1. Add shredded chicken to make it more of a meal.
Calories: 477kcal | Carbohydrates: 31g | Protein: 13g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 534mg | Potassium: 721mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21303IU | Vitamin C: 25mg | Calcium: 314mg | Iron: 2mg