Sweet Potato Skins with Candied Bacon + Parmesan Butter
Crispy and tender with all the salt, spice and sweet you need.
Spicy and smoky butter with all the Parmesan cheese and flake salt. Sweet potato flesh and the crispy skin is the best with a crumble of candied bacon.
Add this to your holiday table, game day menu or even a fun lunch.
Flavor that butter!
Room temperature butter mixed with all the tasty things and served – it’s the best!
Here I mixed in lots of black pepper, cayenne pepper, smoked paprika and Parmesan cheese. Yes, cheese + butter! It’s delish.
I remember in Culinary School, we made a compound butter everyday with our freshly made baguettes. Lots of experiments and lots of misses. Ha!
I remember loving hints of lavender, black pepper and garlic…maybe not together but flavoring up salted butter add so much to your recipe.
More side dishes to love.
Sweet Potato Skins with Candied Bacon + Parmesan Butter
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 4 thick cut bacon slices
- 1 teaspoon smoked paprika, divided in half
- 1 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
- 2–3 small to medium sweet potatoes, sliced in half
- 1 tablespoon olive oil
- 3 tablespoons salted butter, room temperature
- 1/4 teaspoon ground black pepper
- 1/3 cup fresh grated Parmesan cheese
- 1 scallions, sliced
- flake salt, to garnish
Instructions
- Preheat your oven to 400F. Place the cut sweet potatoes, flesh side down on a baking sheet tray. Drizzle the skin side with olive oil. Place the bacon strips on the other side of the same baking tray. Sprinkle the bacon with 1/2 teaspoon smoked paprika, brown sugar and cayenne pepper.
- Bake for 8 minutes and flip the bacon over. Bake for 4-6 more minutes or until bacon is crispy. Remove the bacon from the pan and set aside on a cutting board or plate.
- Return the sweet potatoes back into the oven for 20 minutes or until very tender. Remove from the oven and let sit for a few minutes to slightly cool off.
- Using a spoon, scrape the inside of the potatoes out, leaving about 1/2 inch of flesh inside the sweet potatoes. Return the potatoes to the baking sheet tray, skin side up. Bake for 4 minutes. Remove and flip the potatoes over and cook for another 4 minutes.
- Meanwhile, mix together the butter, black pepper, 1/2 of the Parmesan cheese and 1/2 teaspoon smoked paprika. Crumble or cut the bacon strips up into small pieces.
- Remove the potato skins and place on a serving plate. Add 1 1/2 teaspoons of the butter mixture into each potato skin. Sprinkle with the remaining Parmesan cheese, bacon, scallions and flake salt.
Notes
To easily remove the flesh from the inside of the potatoes, use a small knife to score around the potato -leaving about 1/2 inch of flesh on the sides so that it keeps its shape.
- Prep Time: 5
- Cook Time: 35
- Category: side dish
- Method: oven
- Cuisine: side dish
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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