Bacon-Basil Twice Baked Sweet Potatoes

Hello from Susan again!  I have another great recipe today.  I’ve been pretty lucky with the trial recipes so far – maybe the next one will be a stinker, but this one is fabulous!


What I liked:  So tasty!  Great in the freezer too.  Sometimes having a fancy side dish makes just plain old meat loaf feel like a really good meal!

What I did not like:  You do have to have fresh basil – this is not usually a problem in the summertime around here, but I just cringe every time I have to buy one of those little boxes of ‘fresh’ herbs for two bucks a pop.  I know I’m not getting a full cup worth of leaves…  Come on summer!

I got this recipe from what is fast becoming one of my favorite sites –  Check out the original recipe and more:




–         3 Medium Sweet Potatoes – go for the more round and plump ones

–         5-6 strips of bacon, diced (I just sautéed the bacon and then diced it up so I didn’t have to touch raw meat….)

–         1 cup fresh basil leaves (go plant some more in the garden right now… I’ll wait…)

–         4-5 Tablespoons olive oil

–         ¼ cup dry roasted almonds

–         1 Tablespoon lemon juice

–         Salt and pepper to taste




–         Preheat oven to 425 degrees

–         Poke holes in all your sweet potatoes with a fork.  I then wrapped them in aluminum foil and put them on an aluminum foil covered baking sheet – have you ever tried to clean baked sweet potatoes off of your pan?  It is awful.  Bake then for 25 to 35 minutes or until they are done – nice and soft in the middle.

–         While they are baking, sauté your bacon in a pan until nice and crispy.

–         In a food processor, mix your almonds and basil, and then slowly add your olive oil till you get a nice pesto consistency.  Turn off your processor and add the lemon juice and salt and pepper to taste.

–         When the bacon is finished, crumble it up and add to the pesto.  The original recipe has you doing this in the pan with the bacon grease, but I skipped that bit and just mixed it all together in a clean bowl.

–         When your sweet potatoes have finished cooking, cut them in halves and carefully scoop out the middle bits – make sure and leave a good edge of sweet potato around the sides of each one.

–         Mix the scooped out sweet potato with the pesto/bacon until nice and smooth.  Spoon this back into your sweet potato boats.

–         Wrap them up to freeze now, or bake them for 8 to 10 more minutes until the top is a bit brown.

–         Enjoy!


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