High Fructose Corn Syrup Free Loaded Baked Sweet Potatoes with Bacon & Herb Coconut Cream
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.7(24)
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Learn more →Ingredients
4 servings
For the sweet potatoes
- 4 medium sweet potatoes (about 8 oz each)
- 1 tbsp olive oil
- ½ tsp fine sea salt
For the toppings
- 6 slices uncured pork bacon, no added spices
- 4 scallions, thinly sliced (green tops only)
For the coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Rub each sweet potato all over with the olive oil and sprinkle with the 1/2 tsp sea salt, then place on the prepared baking sheet.
- 2
Bake the sweet potatoes for 45–55 minutes, until a paring knife slides into the thickest part with no resistance and the skins are slightly wrinkled and beginning to caramelize at the base.
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