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Sweet Potato Skins with Sage Pesto and Bacon

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Whitney Bond, Level 43
Whitney Bond
Enjoy this family recipe that has sweet potato skins topped with sage pesto, crispy bacon, and fresh arugula. The sweet and salty combination of this dish hits all the right taste buds. Author and Food Blogger Whitney Bond shows how to beautifully present it to your guests in this Grokker Premium video.

Cooking Recipe

4 sweet potatoes (scrubbed clean)
1 tbsp olive oil
1/2 cup walnut sage pesto
4 slices bacon
1/4 cup arugula

Walnut Sage Pesto:
1 cup fresh Italian parsley
1 cup fresh sage
1 cup walnuts
½ tsp pepper
4 cloves garlic, crushed
2 cups olive oil
1 lemon, juiced
¼ cup water

Sage Pesto:
1. Add in all of the ingredients into a food processor or blender and blend for 1-2 minutes until well mixed.

2. Add in water and pulse for a couple more seconds to get a thick consistency.

3. Pour into a bowl and you are ready to serve.

Sweet Potato Skins with Sage Pesto and Bacon:
1. Preheat oven to 400°F.

2. Cut ends off the sweet potatoes, brush with olive oil and bake for 45 minutes.

3. Place the bacon on a cooling rack on top of a baking sheet and bake for 20 minutes or until crispy.

4. Remove the sweet potatoes from the oven, let them cool for 10-15 minutes, then slice in half lengthwise.

5. Scoop out 2-3 tbsp from the middle of each sweet potato. Place a tablespoon of pesto in the center of each potato.

6. Crumble the crispy bacon on top of the pesto. Top the bacon off with fresh arugula and you are ready to serve.


Check out all of Whitney's videos in her collection

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