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Slow Cooker Apple, Bacon, and Leek Stuffed Sweet Potatoes

Apple, Bacon, and Leek Stuffed Sweet Potatoes

★★★★★

5 from 3 reviews
  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 sweet potatoes
  • 10 slices thick-cut bacon, cut into bite-size pieces
  • 2 leeks, washed, trimmed, and thinly sliced crosswise
  • 2 Granny Smith Apples (or other tart apples), peeled and chopped into ½'' pieces
  • 1 tablespoon fresh sage, finely minced
  • 1 tablespoon fresh thyme, finely minced
  • 1 teaspoon fresh rosemary, finely minced
  • Kosher salt
  • Freshly ground pepper

for the Cheddar Mornay Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup whole milk
  • 2/3 cup grated white cheddar
  • Sprinkle of nutmeg
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. If using slow cooker for your sweet potatoes, piece sweet potatoes several times with a fork. Wrap in foil and place in slow cooker, cooking on low for 6-8 hours (depending upon size of sweet potato). There is no need for any liquid in the slow cooker. If not using slow cooker, cook sweet potatoes using your preferred method.
  2. Cook bacon in a medium skillet over medium-low heat until crisp and golden brown. Transfer with a slotted spoon to a paper towel lined plate to drain. Remove all but 1 tablespoon of the bacon fat from the pan and add apples, leeks, and herbs (rosemary, sage, and thyme) to the skillet. Season with Kosher salt and freshly ground pepper. Cook over medium heat, stirring occasionally, until apples are soft and begin to caramelize, about 7 minutes. Add the cooked bacon back into the pan and cook for 1 more minute.
  3. Meanwhile, melt butter in a small saucepan over medium-low heat. Whisk in the flour and cook, stirring frequently for about 1 minute, until mixture is a bit golden. Whisk in milk until fully incorporated with roux and no clumps remain. Cook, stirring often, until the milk mixture thickens to a runny sauce consistency, about 5-10 minutes. Remove from the heat and stir in the cheeses until fully melted. Season with a sprinkle of nutmeg, Kosher salt, and freshly ground pepper.
  4. Split open each sweet potato and top with the cheddar mornay sauce and apple mixture. Devour immediately.
  • Prep Time: 10 mins
  • Cook Time: 15 mins

Find it online: https://sharedappetite.com/recipes/apple-bacon-and-leek-stuffed-sweet-potatoes/