Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping

Health score
5%
Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping
105 min.
12
193kcal

Suggestions


Indulge your taste buds with these delightful Twice-Baked Sweet Potato Boats topped with a mouthwatering bacon-pecan crunch. Perfect for a festive gathering or a cozy family dinner, these sweet potato boats are not just visually appealing but also packed with flavor. The comforting sweetness of the roasted sweet potatoes pairs wonderfully with the savory notes of crumbled bacon and crunchy pecans, creating a delicious balance that will leave everyone asking for seconds.

These boats are an excellent side dish that can elevate any meal, whether it’s a holiday feast or a weeknight dinner. The preparation allows you to enjoy the rich flavors without feeling overwhelmed in the kitchen. With just over an hour of baking time, you can focus on perfecting the rest of your meal while these sweet potatoes work their magic in the oven. The resulting creamy filling combined with the crispy, buttery topping makes for a dish that’s hard to resist.

Not only do these Twice-Baked Sweet Potato Boats satisfy cravings, but they also offer a healthy twist, being low in calories while rich in nutrients. Each serving is a delicious reminder that healthy eating doesn’t have to compromise on taste. Gather your loved ones and get ready to impress with this standout side dish that’s sure to become a favorite!

Ingredients

  • 0.3 cup brown sugar packed
  • 1.5 tablespoons butter softened
  •  bacon crumbled cooked
  • large eggs 
  • tablespoons flour all-purpose
  • 0.3 cup granulated sugar 
  • 0.3 cup milk 2% reduced-fat
  • teaspoons olive oil 
  • 0.3 cup pecans chopped
  • 0.5 teaspoon salt 
  • 48 ounce sweet potatoes and into 
  • 0.5 teaspoon vanilla extract 

Equipment

  • food processor
  • frying pan
  • baking sheet
  • paper towels
  • oven
  • whisk
  • blender
  • aluminum foil

Directions

  1. Preheat oven to 40
  2. Scrub potatoes; pat dry with paper towels. Rub potatoes with olive oil.
  3. Place on a foil-lined baking sheet.
  4. Bake at 400 for 1 hour and 5 minutes or until tender. Cool slightly on pan.
  5. While potatoes cook, combine brown sugar and flour, stirring with a whisk.
  6. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in pecans and bacon.
  7. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell.
  8. Place pulp in a food processor.
  9. Add granulated sugar and remaining ingredients; process until smooth. Spoon potato mixture evenly into shells; top evenly with brown sugar mixture.
  10. Bake at 400 for 20 minutes or until thoroughly heated.

Nutrition Facts

Calories193kcal
Protein7.72%
Fat24%
Carbs68.28%

Properties

Glycemic Index
21.92
Glycemic Load
15.21
Inflammation Score
-10
Nutrition Score
11.177391363227%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.17mg
Catechin
0.16mg
Epigallocatechin
0.13mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.05mg
Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:193.31kcal
9.67%
Fat:5.24g
8.06%
Saturated Fat:1.67g
10.42%
Carbohydrates:33.54g
11.18%
Net Carbohydrates:29.87g
10.86%
Sugar:13.73g
15.25%
Cholesterol:22.3mg
7.43%
Sodium:224.93mg
9.78%
Alcohol:0.06g
100%
Alcohol %:0.05%
100%
Protein:3.79g
7.59%
Vitamin A:16161.29IU
323.23%
Manganese:0.41mg
20.69%
Fiber:3.67g
14.68%
Vitamin B6:0.27mg
13.39%
Potassium:426.28mg
12.18%
Vitamin B5:1.05mg
10.54%
Copper:0.21mg
10.5%
Vitamin B1:0.14mg
9.12%
Phosphorus:85.35mg
8.53%
Magnesium:33.85mg
8.46%
Vitamin B2:0.12mg
6.9%
Selenium:4.25µg
6.08%
Iron:0.98mg
5.42%
Vitamin B3:1.06mg
5.32%
Calcium:48.77mg
4.88%
Folate:18.71µg
4.68%
Zinc:0.62mg
4.13%
Vitamin E:0.52mg
3.47%
Vitamin C:2.76mg
3.34%
Vitamin K:2.67µg
2.55%
Vitamin B12:0.1µg
1.59%
Source:My Recipes