Ingredients:

  • 2 large sweet potatoes (approximately 1.5 lbs total)
  • 1 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 4 oz full-fat Greek yogurt
  • 2 tbsp unsalted butter
  • 1/2 tsp smoked paprika
  • 1/4 tsp freshly grated nutmeg
  • 1/4 cup toasted pecans, roughly chopped
  • 1 tbsp fresh chives, minced
  • 2 strips thick-cut bacon, cooked and crumbled
  • Salt and black pepper to taste

Instructions:

  1. Preheat the oven to 400°F. Line your baking sheet with parchment paper for an easy cleanup.
  2. Scrub the 2 large sweet potatoes and pat them completely dry. Note: Moisture on the skin leads to steaming instead of roasting.
  3. Pierce each potato several times with a fork and rub thoroughly with 1 tbsp avocado oil and 1 tsp coarse sea salt.
  4. Roast the potatoes for 45 minutes until the skin is slightly wrinkled and a knife slides in easily.
  5. Slice the potatoes in half lengthwise once they are cool enough to handle.
  6. Scoop the flesh into a medium bowl, leaving about a 1/4 inch border. Note: This border prevents the skin from collapsing.
  7. Combine the flesh with 4 oz Greek yogurt, 2 tbsp butter, 1/2 tsp smoked paprika, and 1/4 tsp nutmeg.
  8. Whip the mixture until it becomes velvety and pale orange. Season with salt and black pepper to taste.
  9. Spoon the filling back into the shells and top with the chopped pecans and 2 strips of crumbled bacon.
  10. Bake for an additional 10-15 minutes until the tops are golden and the pecans are fragrant. Finish with a sprinkle of 1 tbsp minced chives.