Stuffed Sweet Potatoes
Baked sweet potatoes stuffed with a filling of goat cheese, bacon, spinach, cranberries, pecans, herbs and spices. Perfect as a side or for a whole meal. Exceptional at the holidays.
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Servings: 4
Ingredients
- 4 large sweet potatoes baked
- 2-3 C baby spinach washed, stems removed, and rough chopped
- ½ C butter room temperature
- ½ C goat cheese crumbles room temperature
- 4-5 thick cut slices bacon rough chopped
- ⅓ C dried cranberries
- ⅓ C chopped pecans
- 1 ½ tablespoon chopped chives
- 1 ½ tablespoon chopped parsley
- 1 teaspoon ground black pepper
Instructions
- Cook bacon in large skillet. When crisp, remove from pan. Pour off bacon grease, leaving 1 tablespoon grease and meat drippings.
- Turn heat to low. Add spinach to pan with bacon grease. Stir, letting cook just until wilted.
- When wilted, remove spinach and place on paper towels. Pat to remove extra bacon grease. Set aside.
- When cooled, rough chop bacon.
- In a medium bowl, mix together butter and goat cheese until creamy.
- Fold in the rest of the ingredients, including the bacon and spinach until all ingredients are well incorporated.
- Stuff hot baked sweet potatoes with your filling and enjoy!
Notes
The goat cheese filling is also delicious on steak, pork tenderloin or as a dip!