Holiday Stuffed Sweet Potato – with bacon, pecans & sage

Sweet potatoes are a holiday favorite, known for their natural sweetness and creamy texture. This Holiday Stuffed Sweet Potato recipe elevates the classic baked sweet potato by adding savory bacon, crunchy pecans, and aromatic sage. The combination creates a perfect balance of flavors that will delight your family and guests.

This dish is not only delicious but also easy to prepare, making it an ideal side for holiday dinners or any cozy meal at home. The touch of maple syrup adds a subtle sweetness that complements the smoky bacon and earthy sage.

Ingredients
– 4 medium sweet potatoes (about 2 pounds / 900 grams)
– 6 slices bacon
– 1 cup pecans (120 grams), roughly chopped
– 2 tablespoons unsalted butter (28 grams)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh sage leaves, chopped
– Salt and black pepper to taste
– 2 tablespoons maple syrup (30 ml)
– Optional: 1/4 cup shredded cheddar cheese (28 grams)

Preparation Steps
1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly and prick them with a fork several times to allow steam to escape.
3. Bake the sweet potatoes on a baking sheet for 45-50 minutes until they are tender.
4. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble.
5. In the same skillet, melt the butter and sauté the onion until soft and translucent.
6. Add garlic and sage, cooking for another minute until fragrant.
7. Remove from heat and stir in the crumbled bacon and chopped pecans. Season with salt and pepper.
8. When the sweet potatoes are done, let them cool slightly before slicing them open lengthwise.
9. Fill each sweet potato with the bacon and pecan mixture.
10. Drizzle maple syrup over the stuffed potatoes.
11. If you like, sprinkle shredded cheddar cheese on top and bake for an additional 5 minutes until melted.
12. Serve warm and enjoy.

Tips & Variations
– For a vegetarian version, omit the bacon and add sautéed mushrooms or smoked paprika for a smoky flavor.
– Toast the pecans lightly before adding for extra crunch and flavor.
– Fresh sage can be substituted with dried sage if needed, use about 1 teaspoon.
– Add a pinch of cayenne pepper to the filling for a subtle kick.
– Leftover stuffing can be mixed into scrambled eggs or used as a topping for salads.

Serving Suggestions
– Serve these stuffed sweet potatoes alongside roasted turkey or chicken for a complete holiday meal.
– Pair with a fresh green salad or steamed vegetables to balance the richness.
– Drizzle extra maple syrup or a dollop of sour cream on top for added creaminess.
– They also make a delicious vegetarian main course when paired with a hearty grain like quinoa or wild rice.