Maple Bacon & Goat Cheese Stuffed Sweet Potatoes

Prep time: 10min
Total time: 60min
Serves: 4
4
slices Sensations by Compliments Extra Thick-Cut Bacon, Maple Wood Smoked
1 tbsp
maple syrup
15 mL
2
sweet potatoes
⅓ cup
finely crumbled goat cheese, divided
75 mL
1½ tsp
finely chopped fresh thyme
7 mL
1
small clove garlic, minced
¼ tsp
each salt and pepper
1 mL
1 tbsp
finely chopped fresh chives
15 mL
Per serving (1/4 recipe):
calories
200
fat
9 g
saturated fat
3.5 g
carbs
22 g
sugar
11 g
protein
10 g
cholestrol
20 mg
fibre
3 g
sodium
600 mg

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Bake 18 to 20 min., or until heated through. Garnish with reserved bacon, remaining goat cheese and chives.