Hasselback Bacon Laced Sweet Potatoes
Each week we choose an ingredient and challenge our clients and community to come up with an exciting recipe featuring the ingredient. Sometimes the ingredient is more challenging and sometimes it’s quite simple to incorporate. The point of the challenge is to encourage everyone to try something new and to get comfortable with being uncomfortable in the kitchen. It’s easy to make the same things over and over out of convenience, but it can become monotonous and boring. Adding variety to our diet is so important for sustainability and overall health.
This week the ingredient is sweet potatoes. Sweet potatoes are a starchy root vegetable high in fiber and a variety of vitamins and minerals including iron, calcium, manganese, potassium, most of our B vitamins, and vitamin C. Sweet potatoes are also high in the antioxidant beta-carotene, which converts to vitamin A once consumed.
Per 100 grams, sweet potatoes provide:
3 grams of dietary fiber
14,187 IU of Vitamin A (284% DV)
0.26 mg of Manganese (13% AI)
0.2 mg of Vitamin B6 (10% DV)
337 mg of potassium (9% DV)
0.6 mg of iron (3.4% DV)
2.4 mg of Vitamin C (3% DV)
30 mg of calcium (3% DV)
Hasselback Bacon Laced Sweet Potatoes
Prep 20 min
Cooking 1 hour
Servings 4
INGREDIENTS
4 medium to large sweet potatoes (approximately 150g each)
2 tbsp melted butter (I used light butter)
8 slices thick-cut bacon
Salt and pepper
Fresh chives, chopped
2 ounces crumbled goat cheese
INSTRUCTIONS
Preheat oven to 425F and line a baking dish with aluminum foil
Wash the sweet potatoes and cut a small sliver off the bottom so that they will lay flat. I just used a potato peeler to get a flat surface on the bottom.
Make a series of 1/4” slices along with the potato, leaving the bottom intact. I did this by placing a chopstick on either side of the potato so that I couldn’t cut all the way through them.
Drizzle or brush the melted butter evenly on the potatoes and sprinkle with salt and pepper
Bake for 15 minutes
While the potatoes are in the oven, use a rolling pin to flatten out the bacon, this will make it easier to squeeze into the slits of the potato.
Remove from the oven and place the bacon throughout the slices. I found that baking them for 15 minutes first helped to soften them enough to make lacing the bacon easier.
Place them back in the oven for another 45 minutes (or until they’re soft when pierced with a fork)
Top with chives and goat cheese and serve
Nutrition Facts
Servings 4
Amount Per Serving:
Calories 306
Total Fat 13 g
Sodium 800 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 7 g
Protein 15 g