This superfood gets a sweet upgrade thanks to crumbled bacon bits, sour cream and a drizzle of maple syrup.
Ingredients
4
sweet potatoes
4
slices
bacon
¼ cup
sour cream
2 tbsp
maple syrup
Directions
Preheat barbecue to medium. Prick potatoes all over with a fork. Wrap each tightly in foil. Barbecue potatoes, lid closed, rotating every 15 min, until potatoes are tender when pierced, about 45 min. Set aside to cool slightly.
Place bacon on grill. Barbecue until crisp, flipping to avoid flare-ups, 4 min per side. Transfer to a paper towel-lined plate.
To serve, unwrap and cut an X diagonally along one long side of each potato. Pinch ends until the flesh pops out slightly. Mash the flesh lightly with a fork. Top each potato with 1 tbsp sour cream. Drizzle with maple syrup. Roughly chop bacon and crumble overtop.
Originally published in the Today’s Parent May + June 2017 issue. Photo by Roberto Caruso.
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