What do you get when you combine sweet potatoes, Smokey Mesquite, cheese and green onions? A Stubb’s-approved baked sweet potato that’ll bring Love & Happiness to all who eat them!
6
INGREDIENTS
Ingredients
- 1 bottle Stubb's® Smokey Mesquite Barbecue Sauce
- 6 Medium Sweet Potatoes
- 16 oz. Package Bacon
- 1 Bunch Green Onions
- 1/2 cup Parmesan Cheese
- Salt and Pepper To Taste
INSTRUCTIONS
- 1 Preheat oven to 350˚F. Bake sweet potatoes until fork tender, 45 minutes to an hour. Let rest 30 minutes.
- 2 Cut potatoes in half lengthwise and scoop out innards leaving skin intact and ¼” layer of pulp. Reserve skins.
- 3 Cook bacon until crispy and drain on paper towels, reserving some bacon fat to cook green onions. Chop and set aside.
- 4 Chop green onions and reserve some for garnish. Cook green onions in bacon fat until softened.
- 5 Add bacon (reserving some for garnish) and green onions to potato pulp pulled from baked sweet potatoes. Mash. Add Stubb’s Smokey Mesquite Bar-B-Q sauce. Start with 1/3 cup and add to taste.
- 6 Scoop sweet potato mixture back into 8 of the reserved skins. Top with Parmesan Cheese.
- 7 Bake for 15-30 minutes, until fully heated and cheese is melted. Garnish with green onion and bacon.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
