We love the fantastic farm to table southern inspired cuisine at Park City favorite, Tupelo. Executive Chef & Owner Matt Harris shared this elegant take on a classic with us and we can’t wait to try it!

TWICE BAKED SWEET POTATOES WITH CANDIED BACON

For Potatoes:

3 Extra Large Sweet potatoes, even in size and scrubbed

2 tbsp Sorghum 

4 tbsp Butter, room temperature

1/8 tsp Smoked Spanish Paprika 

1/4 tsp Ground cinnamon

1/4 tsp Ground nutmeg

1 bunch Chives, chopped

Salt to taste

Preheat oven to 375 degrees F.

Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes in half. Carefully remove the flesh without tearing the skins and place in a medium size bowl. Reserve the skins. 

In a separate bowl, combine the sorghum, butter, and all of the spices. Mix until well-incorporated and smooth.

Add sorghum butter mixture to the sweet potato flesh. Fold in completely, then add the filling back into the reserved potato skins.

Preheat oven to 400 degrees.

Place skins on a half sheet tray. Bake 15 minutes or until golden brown. 

Top with candied bacon and chopped chives. 

Candied Bacon:

3 cups Crispy thick-cut bacon, chopped

½ cup Sherry vinegar

½ cup Sorghum

½ cup Water 

Place vinegar, sorghum, and water into a sauce pan. Bring to a simmer, then reduce by half.

Add bacon and coat thoroughly. Remove from heat.

Leave bacon in mixture and cool to room temp.