Adapted from Tried & True Recipes from the Ladies of the Innesbrook Ward Cookbook
I love sweet potato fries. And the love extends to sweet potatoes in general. However, I have trouble finding them in grocery stores. Instead the stores I frequent seem to carry more yams than sweet potatoes. Anyway, when I happened upon these I immediately remembered this recipe and decided I HAD to make it. It was delicious! I substituted green onions for chives since they are a little less spendy and I really enjoyed the switch.
Ingredients:
- 2 medium sized sweet potatoes, scrubbed clean and dried
- 4 sliced Canadian bacon, cut into tiny cubes (or real bacon, cooked and crumbled)
- ¼ cup sour cream
- ¼ cup sharp Cheddar cheese, grated
- 2 Tbs fresh chives, chopped (or green onions, chopped)
- Salt and pepper, to taste
Note: All these ingredients amounts are approximate. Use more or less of any ingredient to taste.
Directions:
- Poke several holes in each sweet potato with a knife or fork. Wrap each sweet potato in a paper towel and place in the microwave. Cook on high until the potatoes are soft in the middle. (Some microwaves have a potato setting.) For a medium sized potato it will take about 10 minutes. You can cook them in the oven but it takes much longer.
- Preheat oven to 400 F.
- Remove the potatoes from the microwave. Once they are cool enough to handle, cut in half, and scoop out most of the centers into a small bowl. Combine the sweet potato to flesh with the sour cream, Canadian bacon, Cheddar cheese, and chives. Season to taste with salt and pepper. Mash together with a fork or spoon. Stuff the potatoes with the mixture. Sprinkle with a little more shredded cheese.
- Place stuffed potatoes on a foil lined baking sheet, sprayed with cooking spray. Bake in the preheated oven for about 10 minutes, until the cheese has melted and the skin has started to crisp. Remove from the oven, top with a dollop of sour cream and sprinkle with more chives (both optional). Serve immediately.
Serves 2.
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