Baked Sweet Potato with Bacon Stuffing

Preheat your oven to 200°C (180°C fan-forced). Prick each sweet potato 15 times with a fork and place on a foil-lined baking tray. Bake for 75 minutes or until soft when tested with a knife.

While the potatoes bake, prepare your stuffing and topping components. In a small pan over medium heat, melt the butter and allow it to simmer for 3-5 minutes, stirring occasionally, until you see golden-brown bits and a nutty aroma. Pour the browned butter (including any bits) into a small bowl and set aside.

In a non-stick pan over medium-high heat, add pecans and toast for 2-3 minutes until golden spots form. Cool, then chop finely.

Using the same pan, cook the bacon over medium heat until the fat starts to melt, then increase to medium-high and cook until golden (4-5 minutes). Transfer bacon to a bowl, leaving the fat in the pan.

In the pan with the bacon fat, add panko breadcrumbs, salt, and sage, stirring for about 2 minutes until golden. Set aside.

When the potatoes are baked, allow them to cool for about 10 minutes. Cut each potato in half lengthwise and scoop out the flesh, leaving a 0.5cm wall around the edges. Transfer the flesh to a bowl and mash with a fork. Add the browned butter, salt, pepper, garlic powder, onion powder, and paprika. Stir in half of the chopped pecans, crispy bacon, and Colby cheese, saving the rest for topping.

Place the potato skins back on a lined baking tray and fill them with the mashed mixture. Top each with the remaining cheese and bake for 25 minutes until the cheese melts.

Sprinkle the reserved pecans, bacon, and golden panko topping over the potatoes. Bake for an additional 3-4 minutes, until everything is warmed through.

Allow the potatoes to rest for 5 minutes before serving. Perfect as a holiday side or a hearty snack!