We got ourselves a surfeit of sweet potatoes this week. We decided to dice and roast some for adding to grain bowls, but we were still left with a few big ones. Jocelyn had the brilliant idea for a baked sweet potato recipe, covered with toppings that feel decadent but are actually really healthy.
Baked Sweet Potato: A Sweeter Take on a Classic
Turns out a baked sweet potato is just like a baked potato! People probably already knew this, but I’m slow. Don’t judge me. Anyway, we all know that what makes a baked potato isn’t the potato itself, but the toppings. We were determined to find a combination of toppings that felt rich and delicious, but was also decently healthy. We settled on some “cheese” sauce, avocados, crispy fried onions, and some shiitake bacon.
Now I, like all right thinking people, was skeptical of this whole shiitake bacon idea. Before we started eating vegetarian, I was a fan of bacon. The internet’s extreme enthusiasm for bacon in everything ever blunted my appreciation, but I still had fond memories of it. I was skeptical that making something out of mushrooms and calling it bacon would be anything but a cruel joke.
Guys? This shiitake bacon is no joke.
For real, it’s meaty and salty and smoky and just really wonderful. Much more than I could ever have imagined. So run, don’t walk, to your nearest sweet potato monger and demand several of his or her finest sweet potatoes. You’ve got a meal to make.
Two big sweet potatoes
One batch nacho cheese sauce
4 oz shiitake mushrooms, sliced
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tsp smoked paprika
Avocado, cubed or mashed
As many crispy fried onions as you can handle
Bake sweet potatoes (about an hour at 350° F, or you can microwave if you’re in hurry).
While the potatoes are baking, marinate mushrooms in soy sauce, olive oil, and paprika for about half an hour. Sautée until crisp (about ten minutes). This is the shiitake bacon.
Cover the sweet potatoes with all the toppings and shove in your face.