4 medium sweet potatoes
1 small white onion, chopped
1 apple, red variety, chopped
8 strips of bacon
1/4 Cup pecans
1 Tbsp fresh sage, minced
1/8 tsp nutmeg
1 Tbsp BBF Organic Virgin Coconut Oil
1/4 Cup cream cheese
Dash salt and pepper
1. Preheat the oven to 375 °F. With a fork poke holes in the sweet potatoes, wrap them individually in tin foil. Bake for about 60 minutes, until tender. When cooked, removed from oven, unwrap and cut a slit lengthwise down the middle. Allow to cool.
2. Heat a large cast iron skillet with 2 tbsp Coconut Oil. Cook bacon according to package. Remove from skillet and set aside. Add chopped onion and saute until translucent, about five minutes. Add chopped apple, sage, nutmeg, and salt and pepper. Cook until apples are tender, about more five minutes. Cut bacon and add to apple mixture with the pecans, stir to fold in and remove from heat.
3. Once potatoes are cool, gently remove the flesh with a spoon carefully keeping the potato intact. Place flesh in a large bowl and add cream cheese and salt & pepper. With a hand mixer whip the potatoes so that they are airy and creamy. Scoop the mashed sweet potatoes back into potatoes skins and evenly spoon bacon/apple mixture on top.
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