Description
Description Delicious loaded sweet potato skins topped with smoky turkey, tangy barbecue glaze, and melty cheese, perfect for appetizers or weeknight meals.
Ingredients
- 3 – 4 large sweet potatoes
- Pinch of salt (plus extra to taste)
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 3 – 4 teaspoons maple syrup
- 1/4 lb. smoked turkey or chicken, shredded or chopped
- 3 tablespoons barbecue sauce, plus extra for drizzling
- 3 ounces white cheddar cheese, shredded
- 3 – 4 slices beef bacon, fried crisp and crumbled
- Sour cream for serving (optional)
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Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and season with salt.
- Arrange sweet potatoes on a baking sheet; bake for 45–60 minutes until soft.
- Cool for 10–15 minutes, then slice each potato in half lengthwise.
- Scoop out the flesh, leaving a small amount attached to the skin.
- Crisp beef bacon in a skillet; drain and crumble.
- Prepare BBQ glaze in a saucepan; simmer until thickened.
- Toss shredded turkey with BBQ sauce and glaze.
- Mash the sweet potato flesh with maple syrup and salt.
- Spoon mashed sweet potato back into skins, top with turkey mixture, cheese, and crumbled bacon.
- Return to oven for 15–20 minutes until cheese is melted and bubbly.
- Garnish with remaining bacon and serve warm with optional sour cream and extra BBQ sauce.
Notes
- Notes
- Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.