Quick One-Pot Beef & Potato Stew
Maple Bacon & Goat Cheese Stuffed Sweet Potatoes
March signals the start of maple syrup season, a cozy time of year that’s all about comforting flavours. To celebrate, we’re sharing a delicious recipe for maple bacon and goat cheese stuffed sweet potatoes, a sweet-and-savoury dish that’s just right for welcoming spring.
Servings: 4
Preparation time: 10 mins
Total time: 1 hr
Ingredients
- 4 slices Extra Thick-Cut Bacon, Maple Wood Smoked, or other bacon
- 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 salt (1 mL)
- ¼ tsp pepper (1 mL)
- 1 tbsp finely chopped fresh chives (15 mL)
Directions
- 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. Tip:Substitute feta for goat cheese, and green onions for chives.
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