Twice Baked Sweet Potatoes topped with crunchy candied bacon and pecans will make a great side dish for your holiday dinner!
Now that October is behind us, we should start thinking ahead to the next major holiday coming up! Once we get into November, time just flies by. Do you feel the same way?! The countdown has begun and there are only a few more weeks until Thanksgiving. Every year I try to create at least one new dish for the table. I’ve made classic mashed potatoes, roasted fingerling potatoes, and sweet potato casserole so this year I’m creating something different – Twice Baked Sweet Potatoes!
The mashed sweet potato mixture is just lightly sweetened with maple syrup to create the perfect sweet and savory balance. I prefer to roast the sweet potatoes, scoop out the cooked flesh, and mash by hand, but you can definitely puree the sweet potatoes in a food processor if you prefer a finer texture. This is such a fun way to serve sweet potatoes on Thanksgiving and can easily be doubled or tripled to serve a crowd. It ‘s also convenient to prep ahead of time and then pop them in the oven right before your holiday meal.
And let’s not forget about the turkey! As we all know Thanksgiving is the time of the year when everyone gets excited about having a whole roasted bird, so I’m relying on Jennie-O to help me get through the holidays.
One thing I worry a lot is whether I have enough time and refrigerator space to thaw out the turkey before the big day. With the new Jennie-O Oven Ready Cajun Style Whole Turkey, you don’t need to worry about that because no thawing is needed at all! It didn’t take a whole lot of effort for me to prepare a nicely seasoned and moist turkey, cooked to golden brown perfection.
Just place the frozen, pre-seasoned turkey with the clear cooking bag (cut a few half inch slits on top) in a roasting pan and pop it directly into the oven. The turkey is done in about 4 to 5 hours when the timer pops up.
It turned out so moist and tender, and I especially loved the touch of heat from the Cajun spices. You can serve it with the gravy it comes with reheated on the stovetop or jazz it up to make it your own.
- 4 medium sweet potatoes
- 4 slices turkey bacon, chopped
- ½ cup raw pecans, chopped
- ¼ cup brown sugar
- 3 tbsps unsalted butter, divided
- 2 tbsps maple syrup
- ½ tsp cinnamon
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
- Preheat oven to 400F. Line a baking sheet with foil.
- Place potatoes on the prepared baking sheet and prick each one a few times with a fork. Place in the oven and bake until tender, about 45 minutes. Allow to cool.
- Meanwhile, cook bacon in a large skillet coated with cooking spray over medium high heat until crispy. Stir in pecans, brown sugar, and 2 tablespoons butter and cook until well combined.
- When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the insides, leaving a ½ inch thick border.
- In a mixing bowl, combine sweet potatoes, remaining melted butter, maple syrup, cayenne pepper, and salt and pepper to taste. Mash until smooth and scoop potato mixture back into the shells.
- Add pecan bacon mixture over the stuffed potatoes and bake at 350F for 20 minutes, or until the potatoes are warmed through and the pecans are golden and caramelized. Remove and serve immediately.
For more holiday recipe ideas, check out Jennie-O and be sure to stay connected on Twitter, Pinterest, Facebook, and Instagram!
Other holiday recipes you’ll love:
- Jalapeno Orange Cranberry Sauce
- Sour Cream and Chive Mashed Potatoes
- Parmesan Butternut Squash Gratin
- Bacon Maple Brussels Sprouts
- Brown Butter Sweet Potato Casserole
This post is sponsored by Jennie O as part of the Switch Circle program. As always, all opinions are my own. Thank you so much for reading and supporting this blog!