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Twice Baked Sweet Potato with Bacon, Pecans, Apple


  • 3 Large-Sweet Potatoes-wash and dried
  • 2 Tablespoons-Unsalted Butter
  • 1 Each-Granny Smith Apple-peeled, halved, cored and small diced
  • ½ Pound-Thick Sliced Bacon-sliced into thin strips, cooked and drained
  • ¼ Cup-Pecans-chopped
  • ¼ Cup-Sour Cream-plus extra for garnish
  • 1 Teaspoon-Kosher Salt
  • 1 Teaspoon-Smoked Paprika
  • 1 Cup-Panko Bread Crumbs
  • 2 Tablespoon-Unsalted Butter-cold, small cubed
  • 1/2 Cup-Blue Cheese-crumbled


  1. Preheat oven to 400 degrees.
  2. Place sweet potatoes in oven and bake for 45 minutes to 1 hour or until inside flesh is soft.
  3. Let cool slightly, half and scoop out most of the flesh, leaving skin intact to form boat shape.
  4. Place flesh in a mixing bowl to cool completely and place skins on a sheet tray.
  5. Lower the oven temperature to 375 degrees.
  6. While potatoes are cooling melt butter over medium high heat.
  7. Add apples, bacon, pecans and cook just long enough to warm through, about 3 to 5 minutes.
  8. Remove from heat and cool slightly.
  9. Mix flesh of sweet potato with apple/bacon/pecan mixture, sour cream and paprika, until well combined.
  10. Evenly distribute sweet potato mixture into the skins.
  11. Make topping by combining bread crumbs, cold butter and blue cheese together.
  12. Equally distribute on top of each potato and place in oven until golden brown, about 10 to 15 minutes.
  13. Remove from oven, place on a serving platter and serve hot with extra sour cream.