Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Serves 4

Ingredients:

  • 4 sweet potatoes, medium-sized
  • 6 Tb. unsalted butter
  • ¼ cup fresh parsley, chopped
  • 4 bacon strips, cooked and chopped
  • 6 oz. feta cheese, crumbled
  • 2 avocados, ripe, pitted and skinned
  • ½ cup plain Greek yogurt
  • 2 Tbsp. buttermilk
  • Salt and pepper

Directions:

  • 1

    Preheat the oven to 400°F.

  • 2

    With a fork, poke sweet potatoes.

  • 3

    Place potatoes in the oven and bake for 45-50 minutes.

  • 4

    Remove sweet potatoes and let stand for 20-30 minutes.

  • 5

    While sweet potatoes cool, melt butter over medium heat for 5-6 minutes. Once butter begins to brown, remove from heat and set aside.

  • 6

    Cut sweet potatoes in half lengthwise. Leaving outer skins intact, scoop out the flesh and place it into a medium-sized bowl. Add butter, 2 tablespoons of parsley and 4 oz. of feta cheese. Mash ingredients while adding salt and pepper to taste.

  • 7

    Place skins on a baking sheet lined with parchment paper. Distribute filling evenly into skins and bake for 25 minutes.

  • 8

    While the sweet potatoes are baking, combine avocados, Greek yogurt and buttermilk into a blender or food processor. Add a dash of salt and pepper. Pulse until smooth and creamy.

  • 9

    Remove sweet potatoes from the oven. Sprinkle with bacon as well as remaining feta cheese and parsley. Drizzle avocado mixture over each sweet potato. Serve immediately.

Tips:

  • Sour cream may be substituted for Greek yogurt.
  • If feta cheese isn’t your favorite, replace it with another mild-flavored, soft cheese.