This recipe uses a mixture of coconut milk & lemon juice as a substitute for sour cream. You may also use yams in place of sweet potatoes.
Makes 4 servings
Total Prep Time: 1 hour
Ingredients
4-6 sweet potatoes, unpeeled
2 tablespoons (30 ml) olive oil
2 slices nitrate-free bacon, chopped
½ cup unsweetened coconut milk, chilled
2 teaspoon (10 ml) lemon juice
paprika, sea salt and black pepper
½ red pepper, diced
1 avocado, diced
Directions
Heat oven to 400°F/200°C.
Give the potatoes a good scrub and pierce them with a fork in several places. Place the sweet potatoes on a baking sheet. Brush half the olive oil onto the potatoes. Bake for about 45 minutes, or until tender.
Meanwhile, heat the remaining oil over medium to high heat and fry bacon until crisp. Remove and drain on paper towels.
Open coconut can and scoop up the solids. You can drink the water or reserve it to make smoothies. Using a whisk, whip coconut cream until thick and fluffy. Add in lemon juice and seasonings, to taste. Give it another quick whisk.
To serve, split the sweet potatoes in the middle and ladle cream on top. Garnish with bacon, peppers and avocado.
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Baked sweet potato with bacon, red pepper, and avocado turns a jacket potato into a full meal. The potatoes bake until their skins wrinkle and their centers go custardy, then split open under a cloud of whipped coconut cream. Crisp bacon, diced red pepper, and creamy avocado pile on top for the perfect loaded bite.
Pro Tips
- Scrub the skins well and pierce them several times with a fork. The steam vents keep the potatoes from bursting and help the skins crisp against the pan.
- Chill the coconut milk can overnight so the thick cream separates cleanly from the water. Only the solids whip to fluffy clouds; the water just makes the topping runny.
- Whip the coconut cream with the lemon juice until thick and fluffy before seasoning. The acid lightens the rich cream and keeps it from tasting flat against the sweet potato.
- Fry the bacon until genuinely crisp — it is the crunchy counterpoint to all that soft avocado and cream.
Frequently Asked Questions
Can I make these stuffed sweet potatoes ahead?
Bake the potatoes up to two days ahead and rewarm in the oven. Whip the coconut cream and cook the bacon fresh just before assembling so the textures stay right.
What do I do with the coconut water left in the can?
Drink it or blend it into smoothies. It is full of electrolytes and too good to pour down the drain.
Can I use regular baking potatoes?
Yes, though sweet potatoes are the star here and their sweetness against the salty bacon is the whole point. A russet will give you a more classic loaded-baked-potato feel.
Recipe Card
Ingredients
Method
- Heat oven to 400°F/200°C. Give the potatoes a good scrub and pierce them with a fork in several places.
- Place the sweet potatoes on a baking sheet.
- Brush half the olive oil onto the potatoes.
- Bake for about 45 minutes, or until tender.
- Meanwhile, heat the remaining oil over medium to high heat and fry bacon until crisp.
- Remove and drain on paper towels. Open coconut can and scoop up the solids. You can drink the water or reserve it to make smoothies.
- Using a whisk, whip coconut cream until thick and fluffy.
- Add in lemon juice and seasonings, to taste. Give it another quick whisk. To serve, split the sweet potatoes in the middle and ladle cream on top.
- Garnish with bacon, peppers and avocado.
