Say hello to your new lunch go to! Not only are these stuffed sweet potatoes an awesome sandwich alternative, you can prep them while you’re cooking dinner (#timesaver).
Ingredients
1
sweet potato
6
oz bacon
2
tbsp unsalted butter
kosher salt
freshly ground black pepper
1
cup Mushroom Risotto
Directions
1
Preheat oven to 400°F. Roast whole sweet potato for 35-55 minutes, or until the potato is tender (to microwave, pierce the sweet potato with a fork and cook in a microwave-safe dish for about 8 minutes on high, turning once).
2
While the sweet potato cooks, place the bacon in a cold pan and set over medium high heat. Brown the bacon, flipping occasionally, so it browns evenly. Transfer to a paper towel-lined plate to drain. Crumble bacon once cooled.
3
When the sweet potato is fork tender, slice in half and spread with butter. Season with salt and pepper, top with mushroom risotto, and garnish with bacon crumbles.
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