Brr it has really cooled down here! When I came into my CF gym this evening to the WOD I did the entire warm up in a sweatshirt, long leggings and a beanie. Luckily I wasn’t the only one as my new gym buddy Kate decided to tote her earmuffs through the hang clean complex. I can’t imagine what that’s going to mean for when there is actually snow on the ground. Ugh I don’t even want to think about driving in snowwww.
Frolicking and making snow angels and thinking of candy cane forests?! That’s a different story.
Even though Thankgiving is on Thursdays, the stores have completely decided that it’s already Christmas which is soooo confusing for me. I shouldn’t feel all holly and jolly yet! I’m supposed to hate myself with the amount of food I shovel in my face first. Gosh guys.
Speaking of food I shovel in my face – let’s talk about sweet potatoes! Nick and I have gotten in the routine of roasting these lil guys for dinner – it takes literally no time. But about those nights I want to step it up a notch and REALLY impress my husband and remind him why I’m the best person ever? Well ladies and gents that’s what this recipe is for – Twice Baked Sweet Potatoes.
I remember the first time I had twice baked potatoes – my parents were invited to an anniversary party on New Years Eve that somehow I was allowed to attend as an obnoxious six year old who was obsessed with the Power Rangers and would hit the dance floor faster than a woman in her sequin dress (literally nothing has changed). The dinner was top notch and I couldn’t eat enough of the creamy twice baked carb.
I’ve been chasing that moment ever since. And welp, I think I got pretty darn close but without any of the cheese, butter and probably fake potato guts that was probably in that crack filled ball of starch.
Most importantly, there’s bacon. And you don’t let that bacon fat go to waste.
I’ll be honest – these take a lil chunk of time, so plan ahead. But just like that fancy New Years Eve I went to as a tiny tot, these will sparkle through like the cheesey disco ball on a Central PA dance floor.
- 3 sweet potatoes
- 4 pieces of bacon
- 2 tsp garlic powder
- ⅓ c unsweetened almond milk
- 3 green onions chopped for garnish
- Preheat oven to 375 degrees F
- Pierce sweet potatoes and bake for an hour - allow to completely cool until slicing in half and gently scooping the potato from the skins into a bowl. Do not discard the skins!
- Cook bacon in skillet on medium low heat - move to paper towel to drain from fat - pour rendered bacon fat into a bowel
- Add unsweetened almond milk, garlic powder, salt and pepper to bowl with sweet potatoes
- With an immersion blender, blend together sweet potato with milk mixture until a whipped consistency
- Chop up bacon into small bits
- Fold into whipped potato mixture
- Spoon whipped potato and bacon mixture into the sweet potato skins
- Bake for 15-20 minutes until crust begins to form on top
- Remove from oven and garnish with green onions