- 3 medium sweet potatoes
- 5-6 strips uncured bacon, diced (Trader Joe’s Black Forest bacon is delicious)
- ½ cup fresh basil leaves, chopped
- 4-5 tablespoon olive oil
- 1/4 cup dry roasted almonds
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Preheat oven to 425 degrees.
Using a fork, poke holes everywhere in your sweet potatoes. Place on a baking sheet and cook for around 25-35 minutes or until sweet potatoes are soft to the touch.
While sweet potatoes are cooking, throw diced bacon in a pan over medium heat and let cook through. Once done, set aside.
When finished with bacon, add your basil and almonds to a food processor, turn on and slowly add your olive oil. Once combined, add lemon juice and a bit of salt and pepper to taste.
After sweet potatoes are done cooking, let cool for about 5 minutes then cut in half lengthwise and remove the insides, being sure not to tear away the skin.
Place the insides in the pan with the bacon then add your basil pesto to the pan with bacon and sweet potatoes.
Use a fork to mash the sweet potatoes while combining with the pesto and bacon.
Now scoop sweet potato mixture back into the sweet potato skins and top with a bit of salt and pepper.
Place back into the oven and cook for 8-10 minutes or until browned.