Maple Bacon & Goat Cheese Stuffed Sweet Potatoes
Preheat oven to 375°F (190°C). Arrange bacon slices, at least 1 in. (2.5 cm) apart, on parchment paper-lined baking sheet. Brush with maple syrup. Bake 20 to 25 min., or until crisp and golden brown. Cool 5 min. then finely chop; set aside.
Meanwhile, pierce each sweet potato several times with a fork. Microwave, on HIGH, 10 to 12 min, or until fork-tender. Using tongs or oven mitts, transfer to cutting board. Cool 10 min.
Cut each sweet potato in half lengthwise. Scoop flesh into a bowl (leaving a thin wall of flesh inside the intact skins to maintain their shape). Mash the scooped sweet potato until smooth. Stir in ¼ cup (60 mL) goat cheese, thyme, garlic, salt and pepper. Divide mixture evenly into the 4 sweet potato shells. Place on parchment paper-lined baking sheet.
Bake 18 to 20 min., or until heated through. Garnish with reserved bacon, remaining goat cheese and chives.