6 large sweet potatoes (1.2 kg) with skin
4 tablespoons of smoked bacon, finely chopped
4 tablespoons of finely chopped onion
3 eggs, lightly beaten
1/2 teaspoon of salt
1 cup of grated mozzarella cheese (100 g)
6 large sweet potatoes (1.2 kg) with skin
4 tablespoons of smoked bacon, finely chopped
4 tablespoons of finely chopped onion
3 eggs, lightly beaten
1/2 teaspoon of salt
1 cup of grated mozzarella cheese (100 g)
In a large pot, place the sweet potatoes, cover with cold water, add 1 tablespoon of salt and bring to a boil
Cover the pot and cook until the sweet potatoes are tender but still firm (about 20 minutes)
Drain and let cool slightly
Preheat the oven to 250°C (very hot)
Cut off the top of each sweet potato lengthwise and reserve
Use a spoon to carefully remove the flesh, leaving a border of 0.5 cm
In a bowl, mash the flesh well and reserve
In a large skillet, fry the bacon and onion over high heat until they start to brown (about 4 minutes)
Remove and discard any excess fat from the skillet
Add the eggs and salt, cook while stirring constantly until firm (about 3 minutes)
Remove from heat and mix with the mashed flesh
Add the mozzarella cheese and mix
Stuff the sweet potatoes with this mixture and replace the tops
Arrange them in a baking dish and bake in the preheated oven until the cheese melts and browns the surface (about 10 minutes)
Serve immediately
301 calories per serving
