Bacon Egg Stuffed Sweet Potato Food

SWEET POTATO TOAST WITH BACON, EGG AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
• Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.

TWICE-BAKED SWEET POTATOES WITH BACON

Steps:

• Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.

BACON & BLUE STUFFED SWEET POTATOES

Steps:

• Preheat oven to 375°. Scrub sweet potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with butter, honey and seasonings. Stir in pear, 1/3 cup chopped bacon, 1/4 cup cheese, green onions and tarragon. Spoon into shells; return to baking sheet. Top with remaining cheese., Bake until heated through, 20-25 minutes. Sprinkle with remaining bacon.

HEALTHY SWEET POTATO AND BACON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
• Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
• Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
• Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.