If you haven't tried our Hot Date syrup yet, this would be a great recipe to try! Sweet and spicy, this is such a fun take on a loaded bake potato.
Author:
Camryn Lapp
Ingredients
6-8 medium sized sweet potatoes
1 TBSP avocado oil
Salt and pepper to taste
¼ cup Hot Date
½ tsp cayenne pepper (optional)
4 ounces of your favorite cheese (shredded cheddar, goat cheese, feta, etc.)
8 slices of turkey bacon, cooked and chopped
4 TBSP cold butter
Optional:
4 TBSP fresh chopped chives
Sour cream
Lettuce
Nuts
Fresh thyme, rosemary etc
Directions
Preheat oven to 425F and line a large baking sheet with aluminum foil. Clean and pierce the sweet potatoes with a fork along the entire surface and place them on the pan.
With a basting brush, coat the potato skins with avocado oil and then sprinkle with salt and pepper.
Bake for about 1 hour or until tender and slightly smaller in size. You should be able to pierce the potatoes easily through the center. Remove the pan from the oven and set aside to steam for 15 minutes.
While the potatoes are baking, chop and fry your bacon slices, and set them aside for later.
In a small saucepan, combine the Hot Date and the cayenne pepper, if desired. Heat the syrup gently over medium, stirring occasionally, until it’s bubbling. Continue stirring nonstop until the syrup is thin and slightly reduced. About 2 minutes. Remove the pan from the burner and add in some additional pepper. Set aside.
Once the potatoes have cooled enough to handle, slice them each in half lengthwise, being careful not to cut all of the way through to the bottom. Gently use both hands to pinch the bottom sides of the potato, loosening the flesh on the inside. Season the inside of the potatoes with salt.
Now, your potatoes are ready to assemble. Start by putting a ½ TBSP of cold butter on top of each potato, then add your cheese of choice and bacon bits. Give each potato a generous drizzle of the Hot Date mixture, and top off with some fresh chives. Enjoy!
