Twice baked jalapeño bacon leek sweet potato

22 May

If you’re looking to jazz up your post workout sweet potatoes, here’s a great recipe!


2 tbl. extra virgin olive oil

3 lb. sweet potato, peeled and halved lengthwise

12 oz. uncured nitrate free bacon

2 leeks, white and light green parts only, halved and sliced

3 jalapeno peppers, seeded and diced

3 cloves garlic, minced

Kosher salt



Preheat oven to 425°F.  Place peeled, halved sweet potatoes on a baking sheet covered in aluminum foil.  Bake until flesh is fork tender, 50-70 minutes depending on thickness of potatoes.  In a cast iron skillet over medium high heat cook bacon until crisp and fat has rendered.  Remove bacon to paper towels to drain.  Discard bacon fat.  In a large skillet heat 2 tbl. extra virgin olive oil over medium heat.  Saute leeks until soft.  Add garlic and jalapeño and saute an additional 1-2 minutes.  Remove from heat.  When sweet potatoes are tender remove from oven.  Using a small spoon carefully scrape out the middle of the sweet potato, leaving approximately 1/4 inch on sides and bottom.  Mash the sweet potato you scooped out and mix it in with bacon, leek, garlic, and jalapeño.  Season mixture with salt and pepper to taste.  Stuff the sweet potatoes with this mixture and return to the oven to warm through, approximately 10 minutes.


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