Loaded Twice-Baked Sweet Potatoes
These potatoes are a break from your ordinary side dishes. They’re great alongside ham or as a side with grilled foods or barbecue. The chipotle mixed with the sweet syrup and cream gives it great flavor.
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Ingredients
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- 4 sweet potatoes, washed and dried
- 2 tablespoons Hiland Heavy Whipping Cream
- 4 tablespoons Hiland Butter, melted
- 3 tablespoons Griffins Original Syrup
- 1/4 cup Hiland Sour Cream
- 1/4 teaspoon Head Country All Purpose Championship Seasoning
- 2–4 tablespoons chipotle sauce, depending on your heat preference
- Salt and pepper to taste
- 8 slices Bar-S Thick-Cut Bacon, cooked crisp and crumbled
- 1/4 cup sliced green onions
- Place potatoes on a foil-lined baking sheet, and bake in a preheated 400-degree oven for 50 to 55 minutes, or until done. Let cool for 10 minutes.
- Slice potatoes in half lengthwise, then carefully scoop out the soft potato, leaving the skin intact.
- Warm the cream in a saucepan or in the microwave. In a large bowl, combine sweet potato with cream, melted butter, pancake syrup, sour cream, seasoning and chipotle sauce. Season to taste with salt and pepper. Scoop mixture into the sweet potato skins.
- Increase oven temperature to 450 degrees, and bake for 15 minutes. Add crumbled bacon during the last 5 minutes of cooking. Remove from the oven, and sprinkle with green onions.