Baked Sweet Potato With Blue Cheese and Bacon
Published March 11, 2025
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium sweet potato (about 8 ounces), scrubbed
2 strips bacon
2 ounces blue cheese
1 tablespoon unsalted butter, softened
1 tablespoon chopped walnuts
½ teaspoon garlic powder
Black pepper
1 lemon
1 tablespoon sliced chives, plus more for serving (optional)
Sour cream (optional), for serving
Nutritional analysis per serving (1 servings)
59 grams carbs; 120 milligrams cholesterol; 836 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 27 grams saturated fat; 57 grams fat; 10 grams fiber; 1222 milligrams sodium; 27 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees and position a rack in the lower third. Cut the sweet potato in half lengthwise and place cut-side down onto a small foil-lined sheet pan. Use a fork to deeply pierce each half 5 or 6 times. Place bacon alongside the sweet potato halves.
- Step 2
Bake for 10 to 20 minutes, until bacon is cooked and browned. Transfer bacon to a paper towel-lined plate (it will continue to crisp as it cools). Return the sweet potato to the oven and roast for 10 to 15 minutes more, until very soft and lightly caramelized.
- Step 3
Once the bacon is cool, crumble or chop into roughly ½-inch pieces and return to the plate, discarding the paper towel. Add the blue cheese, butter, walnuts, garlic powder and several cranks of black pepper to the plate. Finely grate all the zest from the lemon over and use a fork to mash and stir until combined but still chunky. Flatten the mixture a bit, then sprinkle the chives over and gently stir to combine.
- Step 4
When the sweet potato halves are cooked through and tender, transfer to a serving plate, skin-side down. Spread the blue cheese butter over each. Cut the lemon in half and squeeze a little bit of juice over the top. Finish with a dollop of sour cream and chives, if desired, and a bit more freshly ground pepper.
Private Notes
Comments
Anytime one combines bacon and blue its a win!
made this with adding brown sugar to the cheese mix, and basically making a compound butter by shipping it with the KitchenAid. Came out great!
This looks delicious. Could you do it in an air fryer?
Fantastic!!! Used pecans instead of walnuts because that’s what I had in my pantry. Also added less garlic powder. Will definitely make again!
Absolutely delicious! Had a couple of modifications based on pantry: used white balsamic vinegar instead of red wine vinegar; marinated artichoke hearts instead of fresh. A definite hit and wonderful the next day.ag.
Cooked the bacon separately and not in oven with sweet potatoes. Otherwise, per recipe. DEElicious! I used a Spanish bleu cheese that I had on hand and the muddy-blue color of it meant the outcome was no as bright as the dish in the photo but great flavor. The eensie squeeze of lemon juice at the end is "it".