Loaded Sweet Potatoes With Kimchi and Bacon
Updated February 9, 2026
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
- Ready In
- 1 hr 10 min
- Rating
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Ingredients
4 medium-small sweet potatoes (8 to 10 ounces each), scrubbed
8 ounces thick-cut bacon
1 (16-ounce) jar cabbage kimchi
Salt
Honey, for drizzling
8 ounces fresh mozzarella, sliced
Nutritional analysis per serving (4 servings)
59 grams carbs; 82 milligrams cholesterol; 646 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 34 grams fat; 11 grams fiber; 1160 milligrams sodium; 26 grams protein; 12 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 the oven to 425 degrees. Spread the sweet potatoes and bacon on a sheet pan in a single layer. Prick the sweet potatoes in several spots with a fork or paring knife. Roast for about 15 minutes, until bacon is crisp.
- Step 2
Using tongs, remove the bacon from the pan and put the slices on a paper towel to cool. Rotate the sweet potatoes so they are coated in bacon fat.
- Step 3
Reset the oven temperature to 375 degrees, return the sheet pan with the sweet potatoes to the oven and cook until the potatoes can be easily pierced all the way through with a paring knife, 35 to 45 minutes.
- Step 4
Meanwhile, chop the bacon and the kimchi into bite-size pieces. (If you have kitchen shears, you can just insert them into the kimchi jar and snip the cabbage into bits.)
- Step 5
Remove the sheet pan from the oven. Slit the sweet potatoes lengthwise and carefully pull them open like a book. (They will be hot and steamy.) Move the sweet potatoes to one side of the pan and combine the kimchi and its juices with the chopped bacon on the other. Stir to warm through and to incorporate the bacon fat into the kimchi.
- Step 6
Season the sweet potato flesh generously with salt and mash it slightly using a fork, just to loosen and fluff. Divide the kimchi topping among the sweet potatoes, then generously drizzle each with honey. Arrange the mozzarella slices on top.
- Step 7
Turn the broiler on high and broil the topped sweet potatoes 6 to 8 inches from the heat source until the mozzarella is melted, about 3 minutes. Serve, drizzled with more honey, if desired.
Private Notes
Comments
Great breakfast entre with soft boiled eggs. Sharp white cheddar, aleppo pepper, and smoked maple syrup drizzle. Thank you for sharing this.
That looks really good, and are all pantry items for me. Except bacon, but I just got some for chowder. However because both bacon and kimchi have a bit of salt, I will skip the salt altogether. Can always salt when eating if needed.
fantastically tasty. would make a great Thanksgiving side
Texturally this was a no for me. The fresh mozzarella and soft sweet potato was just too soft and chewy to be enjoyable. I was concerned about the kimchi flavor at the start but it combined with the bacon was actually the best part. Flavors and texture just didn’t come together for me. Prepared recipe as written.
Cooked as written. Absolutely delicious, but made an awful mess in my oven and of my sheet pan. I’ll make it again, but within amended process. I prefer the texture of sweet potatoes that have been steamed rather than roasted, they are creamy rather than stringy. Next time, I’ll steam my sweet potatoes while sautéing the bacon, de-glaze with kimchi, assemble and run under the broiler to melt the mozzarella. And I will definitely top with an egg and green onion.
Quite surprised to see people eating it for breakfast since i found it quite hearty but it was absolutely delicious and the flavours compliment each other really well!!