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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Bourbon Bacon Sweet Potato Casserole Stuffed Potatoes (Gluten/Grain/Egg Free/Paleo)

Bourbon Bacon Sweet Potato Casserole Stuffed Potatoes (Gluten/Grain/Egg Free/Paleo)

If you love sweet potato casseroles then you need to make these individual sized stuffed sweet potatoes filled with bacon, bourbon, brown butter, bacon fat, maple syrup and topped with marshmallows.

HOLY MOLY they are good AND easier to make than you might think! Instead of making a casserole for thanksgiving this year these will be on the menu, and probably every week leading up to thanksgiving as well.

In my book Every Last Crumb I have a paleo marshmallow recipe that you could make a pan of and chop up to put on top of these potatoes. Or of Course you could just use store bought marshmallows! :)

Bourbon Bacon Sweet Potato Casserole Stuffed Potatoes (Gluten/Grain/Egg Free/Paleo)

Ingredients

  • 4 large sweet potatoes (1 1/2 lbs)

  • 1 tbsp olive oil

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 lb bacon, chopped

  • 2 tbsp bacon fat

  • 2 1/2 tbsp maple syrup

  • 6 tbsp butter, browned

  • 4 tbsp bourbon/whiskey (optional)

  • 3/4 tsp sea salt

  • 1/4 tsp black pepper

  • 1/2 cup mini marshmallows (2 tbsp each potato half) *see note

Instructions

  1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place the potatoes, olive oil, salt and pepper in a large bowl and toss to coat. Place the potatoes onto the prepared baking sheet and place into oven. Bake for 60 minutes or until fork tender, set aside.

  2. While the sweet potatoes bake, place the chopped bacon into a small skillet over medium heat and cook for 6 minutes, or until crisp. Remove and allow to drain onto a paper towel lined plate, reserve 2 tbsp of the drippings.

  3. Once the potatoes are cooked and cool enough to handle, using a sharp knife trim off 1/4 inch of the top (lengthwise). Discard the top, scoop out the potato leaving behind 1/4 inch thick potato shell. Place the flesh into a bowl and once all of the potatoes have been scooped, mash the flesh.

  4. To the bowl of mashed flesh add the bacon, bacon fat, maple syrup, browned butter, bourbon if using, salt and pepper and mix well to combine. Spoon the filling mixture into the potato shells. Top with the marshmallows and place into the oven under a low broil for 3 minutes or until the marshmallow begins to melt and turn golden.

Notes

If you would rather make your own marshmallow topping you can use my recipe for organic marshmallows here on the blog or the honey marshmallow recipe from my book Every Last Crumb!

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