The Complete Sweet Potato!

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Posted by Abby Branham

It may be cliche, but I LOVE food trucks!  In my defense, my love affair with food trucks began before they became so popular.  I still harbor dreams of starting my own food truck some day.  One of the items on my menu would be baked potatoes with an assortment of fixings.  Baked and sweet potatoes can be a complete, easy, and ultimate meal.  So without further ado, I give you The Complete Sweet Potato!  Sweet and salty, the best of both worlds, and sure to please.  You can enjoy the Complete Sweet Potato for breakfast, lunch or dinner.  There is a printable recipe card at the bottom of this post if you would like to give it a try.

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Ingredients

  • Sweet Potatoes (I use organic)
  • Bacon (I use uncured, organic, applewood smoked)
  • Cheddar Cheese, freshly grated
  • Sour cream
  • 1 egg per sweet potato (work with me here, and yes I use organic)
  • Olive oil
  • Salt and pepper, for seasoning

Let’s Get Cookin’….

Preheat your oven to 400 degrees.

Scrub the outside of the sweet potato (this is important because you’ll want to eat the skin, I promise).  Poke one or two holes on each side of the potato with a fork. Put a small amount of olive oil on the sweet potato and rub the oil all over the potato with your hands.  Finally, sprinkle the potato with salt.  The oil combined with the salt is going to make the skin of the potato ridiculously tasty.  It is hands down the best way I have found to prepare any potato.

Place the sweet potatoes directly on the top rack of your oven.  Be sure to put aluminum foil on the bottom rack under the potatoes to catch any oozing potato.  Trust me! This step will eliminate a lot of clean up in your oven. Sweet potatoes tend to ooze more than baking potatoes.

Bake the potato for approximately 45 minutes.  I usually check the potato about 40 minutes in, and poke it with a fork to check for tenderness.  If the fork slides in easily, your potato is ready.

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While the potato is baking, cook your bacon in a pan.  When the bacon is done, let the bacon sit on some paper towels to soak up the excess grease.

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Let the pan you cooked the bacon in cool, and discard a majority of the bacon grease from the pan.  I said a majority, because I want you to hold on to just a dab of the grease.  My grandparents always cooked eggs in bacon grease, and honestly there is no other way to do it. The smell alone conjures good memories, but the taste, and the ease it affords for flipping the perfect over easy egg makes it SO worth it.  Really only a dab is needed.

Shred an appropriate amount of cheddar cheese.  When the potato is almost done baking, cook your egg over easy with that dab of bacon grease.

You many notice a little 2 year old mouse, named Harper reaching in for a bite of cheddar. Lady after her mamas heart.

You many notice a little 2 year old mouse, named Harper, reaching in for a bite of cheddar. Lady after her mamas heart.

When the sweet potato is done cooking, construct The Complete Sweet Potato!  Here is how I like to layer mine.  Cut the sweet potato open and run a very small dab of butter over the inside of the hot potato. Next, layer on your grated cheddar cheese. Add a dollop or two of sour cream and cracked pepper to taste and for aesthetic quality.  Add one strip of crumbled bacon per potato plus a little more shredded cheddar.  Finally, top it with the over easy egg!  I realize you all may not be on board with the over easy egg, to each their own, but it’s worth a try. I doubt your taste buds will be sorry!

Pre- Egg Over Easy

Pre- Egg Over Easy

Post Egg Over Easy

Post Egg Over Easy

I paired my complete sweet potato with “Mommy’s Time Out” Pinot Grigio.  The brilliance of the name of this wine inspires me to do just that – take a needed time out. Ha!  Honestly, it’s not a bad wine.  You could have this as a breakfast potato too and pair it with a Mimosa instead.  Proseco wtih freshly squeezed Orange Juice is smooth and delicious!

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The Complete Sweet Potato!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • Sweet Potatoes (I use organic)
  • Bacon (I use uncured, organic, applewood smoked)
  • Cheddar Cheese, freshly grated
  • Sour cream
  • 1 egg per sweet potato (work with me here, and yes I use organic)
  • Olive oil
  • Salt and pepper, for seasoning

Let’s Get Cookin’….

Preheat your oven to 400 degrees.

Scrub the outside of the sweet potato (this is important because you’ll want to eat the skin, I promise).  Poke one or two holes on each side of the potato with a fork. Put a small amount of olive oil on the sweet potato and rub the oil all over the potato with your hands.  Finally, sprinkle the potato with salt.  The oil combined with the salt is going to make the skin of the potato ridiculously tasty.  It is hands down the best way I have found to prepare any potato.

Place the sweet potatoes directly on the top rack of your oven.  Be sure to put aluminum foil on the bottom rack under the potatoes to catch any oozing potato.  Trust me! This step will eliminate a lot of clean up in your oven. Sweet potatoes tend to ooze more than baking potatoes.

Bake the potato for approximately 45 minutes.  I usually check the potato about 40 minutes in, and poke it with a fork to check for tenderness.  If the fork slides in easily, your potato is ready.

While the potato is baking, cook your bacon in a pan.  When the bacon is done, let the bacon sit on some paper towels to soak up the excess grease.

Let the pan you cooked the bacon in cool, and discard a majority of the bacon grease from the pan.  I said a majority, because I want you to hold on to just a dab of the grease.  My grandparents always cooked eggs in bacon grease, and honestly there is no other way to do it. The smell alone conjures good memories, but the taste, and the ease it affords for flipping the perfect over easy egg makes it SO worth it.  Really only a dab is needed.

Shred an appropriate amount of cheddar cheese.  When the potato is almost done baking, cook your egg over easy with that dab of bacon grease.

When the sweet potato is done cooking, construct The Complete Sweet Potato!  Here is how I like to layer mine.  Cut the sweet potato open and run a very small dab of butter over the inside of the hot potato. Next, layer on your grated cheddar cheese. Add a dollop or two of sour cream and cracked pepper to taste and for aesthetic quality.  Add one strip of crumbled bacon per potato plus a little more shredded cheddar.  Finally, top it with the over easy egg!  I realize you all may not be on board with the over easy egg, to each their own, but it’s worth a try. I doubt your taste buds will be sorry!

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This post was shared on the Over the Moon link party on Marilyn’s Treats and on the Two Cup Tuesday link party on The Pint Sized Baker.

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Two Cup Tuesday