Thursday, August 30, 2012

Savory Loaded Sweet Potatoes


My mom chose to home school her kiddos. Which I commend her for because she had nine kids so teaching them all, and that many grade levels, is nothing short of an impressive feat of patience. 

One of the many beautiful perks of being home schooled is the flexibility of your schedule. One day you can do math in the morning for 30 minutes, the next day you can do it in the afternoon for an hour. Or skip it and double up a day later. Or, in my case, you can tell your mom you're going to do your math in your room so you can actually hole up with a really good book. Until she catches you and forces that evil math book upon you. 

One of my favorite book series that I read (at least a dozen times from first grade through high school) was Little House on the Prairie. If you've ever read it, you might remember that in Farmer Boy, Almanzo decides to roast up some potatoes while they're harvesting them. Except homeboy didn't pierce the skins first so one of the potatoes explodes, hits his eye and seriously burns it. 

I always think of this whenever I bake potatoes and out of concern for my eye safety, I prick more holes than would ever be necessary in them before popping them in the oven.  


Sweet potatoes are generally loaded with butter, cinnamon, brown sugar and marshmallows. Which is delicious, don't get me wrong. But outside of Thanksgiving, I feel guilty eating anything that sugary for dinner. 

So I decided to make a loaded version with cheese and bacon. 

In comparison, this bacon and cheese seem like the healthier choice. Gotta love that. 


Let's have a moment of silence for the beauty that is melted cheese.

Amen. 

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Savory Loaded Sweet Potatoes
Serves 4

4 medium sweet potatoes
4 slices gouda cheese (or whatever kind you love)
8 slices bacon
2 tbsp. butter 
salt and pepper

Preheat oven to 375. Scrub potatoes and prick a couple times with a fork (so they don't explode). Bake for 45-60 minutes or until they're tender. Meanwhile, cook the bacon until crisp in a pan over medium heat. Remove from pan and chop. 

Cut the skin off the top of each potato, add half a tablespoon of butter and a slice of cheese. Return to the oven for about five minutes, or until the cheese has melted. Top with crispy bacon pieces and serve immediately with a bit of salt and pepper, to taste. 

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