| 2 |
DENIED
|
moderate
|
App\Entity\Entry {#1696
+user: App\Entity\User {#264 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1583 …}
+image: Proxies\__CG__\App\Entity\Image {#1578 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1666 …}
+slug: "RECIPE-Holiday-Stuffed-Sweet-Potato-with-bacon-pecans-and-amp-sage"
+title: "[RECIPE] Holiday Stuffed Sweet Potato - with bacon, pecans & sage"
+url: "https://www.recipetineats.com/holiday-stuffed-sweet-potato-with-bacon-pecans-sage/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">4 x 300g / 10oz sweet potatoes , skin on, washed and dried\n
</span><span style="color:#323232;">1/2 tsp cooking / kosher salt\n
</span><span style="color:#323232;">4 tbsp unsalted butter\n
</span><span style="color:#323232;">5 tbsp pecan nuts (Note 2)\n
</span><span style="color:#323232;">200g / 7 oz streaky bacon , chopped (Note 5 to omit)\n
</span><span style="color:#323232;">1 1/2 cups colby cheese , shredded (Note 3)\n
</span><span style="color:#323232;">1/4 tsp black pepper\n
</span><span style="color:#323232;">1/4 tsp garlic powder\n
</span><span style="color:#323232;">1/4 tsp onion powder\n
</span><span style="color:#323232;">1/4 tsp paprika\n
</span>\n
```\n
\n
Panko topping:\n
\n
```\n
\n
<span style="color:#323232;">1/4 tsp cooking / kosher salt\n
</span><span style="color:#323232;">1/2 cup panko breadcrumbs\n
</span><span style="color:#323232;">2 tbsp sage leaves , finely chopped (Note 4)\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">Preheat oven to 200°C / 400°F (180°C fan forced).\n
</span><span style="color:#323232;">Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).\n
</span><span style="color:#323232;">Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.\n
</span><span style="color:#323232;">Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.\n
</span><span style="color:#323232;">Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.\n
</span><span style="color:#323232;">Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes\n
</span><span style="color:#323232;">Rest for 5 minutes then serve!\n
</span>\n
```\n
\n
Stuffing & topping components\n
\n
```\n
\n
<span style="color:#323232;">Prepare these while the potatoes are baking.\n
</span><span style="color:#323232;">Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.\n
</span><span style="color:#323232;">Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.\n
</span><span style="color:#323232;">Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.\n
</span><span style="color:#323232;">Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.\n
</span>\n
```\n
\n
Notes\n
\n
1. Sweet potato - If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.\n
2. Nuts - sub almonds, walnuts, macadamia or other of choice.\n
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.\n
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!\n
5. To leave out bacon - it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!\n
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
"""
+type: "link"
+lang: "en"
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+lastActive: DateTime @1702715074 {#1660
date: 2023-12-16 09:24:34.0 +01:00
}
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+notifications: Doctrine\ORM\PersistentCollection {#1585 …}
+badges: Doctrine\ORM\PersistentCollection {#1563 …}
+children: []
-id: 22567
-titleTs: "'bacon':7 'holiday':2 'pecan':8 'potato':5 'recip':1 'sage':9 'stuf':3 'sweet':4"
-bodyTs: "'0.2':154 '0.5':152 '1':38,443 '1.2':463 '1/2':13,39,68,184 '1/4':46,50,54,58,63,498,569 '10':136 '10oz':5 '15':99 '180':88 '2':27,72,352,435,469,576 '2.4':465 '200':84 '200g':28 '25':235 '3':45,254,296,354,479 '300g':4 '4':2,18,79,256,397,508,616 '400':86 '5':22,35,260,298,399,540 '6':597 '7':29 '75':114 'add':180,194,347,371,426,568 'ahead':599 'allow':132 'almond':472 'altern':481 'anoth':253 'around':434,462 'asid':310,334 'assembl':598 'back':215,525 'bacon':32,200,247,370,372,403,544,596 'bake':92,109,112,220,233,251,273,608,624 'bit':317,331 'black':48 'board':364 'boost':507 'bowl':166,327,413,441 'breadcrumb':71 'brown':182,274,316 'butter':21,126,183,275,278 'c':85,89 'check':123 'cheddar':483 'chees':42,202,231,238,480,490,502 'choic':478 'chop':33,77,368 'cm':153 'colbi':41 'combin':209 'compens':566 'compon':172,266 'cook':15,65,131,394,604 'cool':134,365 'crispi':369 'crunchi':241 'cup':40,69,499,570 'cut':141,363 'd':495 'day':611,617 'dish':518 'dri':12,521 'enough':458 'equal':225 'everi':301 'f':87 'fallback':529 'fan':90 'fat':382,416 'fill':227,460,574 'fine':76,367,455 'flavour':505,515,557,589 'flesh':149,163 'foam':309 'foil':107 'forc':91 'fork':103,178 'fresh':519,623 'garlic':52,188 'get':594 'go':558 'golden':315,330,359,396,420,433 'golden-brown':314 'great':549 'green':535 'gruyer':485,488 'half':143,195 'halv':212 'handl':140 'heat':288,294,337,346,379,388 'herb':527 'high':345,392,425 'hot':161 'immedi':322 'includ':328 'ingredi':1,430 'instruct':80 'jack':487 'keep':614 'kg':464 'knife':127 'kosher':16,66 'larger':450 'lb':466 'leav':75,150,289,414,542 'leftov':230,415,612 'lengthwis':144 'like':622 'line':108,219 'littl':313 'macadamia':474 'mani':555 'mash':173 'medium':287,293,344,378,391,424 'melt':240,276,385 'minut':115,137,236,257,261,299,355,400,436 'mix':496 'mixtur':250,581 'monterey':486 'mozzarella':493 'next':610 'non':340 'non-stick':339 'note':26,34,44,78,442 'noth':621 'nut':25,470 'nutti':321 'omit':37 'onion':56,189 'oven':82 'oz':30 'pan':283,342,376,419 'panko':61,70,249,421,428,580 'paper':218 'paprika':60,192 'parmesan':501,571 'parsley':532 'pecan':24,199,246,336,348 'pepper':49,187 'place':104,162,211,409,586 'potato':7,98,130,175,214,271,445,448,468,601 'pour':323 'powder':53,57,190 'preheat':81 'prep':171 'prepar':267 'prick':93 'punch':592 'push':308 'realli':563 'reserv':204,245 'rest':203,258 'rosemari':522 'sage':74,509 'salt':17,67,186,506,591 'saucepan':285 'scoop':128,146,401 'scrape':438 'see':168,312 'serv':263 'set':333 'shred':43 'silver':282 'simmer':291 'skin':8,95 'slot':406 'small':281,326,412 'smaller':452 'smell':320 'soft':118 'speck':536 'spoon':407 'spot':360 'sprinkl':228 'start':383 'stick':341 'still':422,547 'stir':207,300,431 'streaki':31 'stuf':167,264,606 'stuff':210,223 'sub':471,482 'sweet':6,213,444,467 'swiss':489 'take':584 'tasti':484 'tbsp':19,23,73,577 'tea':158 'though':618 'time':100 'toast':335,350 'top':62,206,242,243,265,429,459,539 'towel':159 'transfer':361 'tray':110,221 'tsp':14,47,51,55,59,64,185 'turn':386 'unsalt':20 'use':156,492,531 'wall':155 'walnut':473 'want':564 'wash':10 'way':121 'well':512 'without':550 'work':510 'x':3"
+cross: false
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+downVotes: 0
+ranking: 1702762353
+visibility: "visible "
+apId: "https://lemmy.world/post/9627843"
+editedAt: null
+createdAt: DateTimeImmutable @1702710853 {#1421
date: 2023-12-16 08:14:13.0 +01:00
}
} |
| 3 |
DENIED
|
edit
|
App\Entity\Entry {#1696
+user: App\Entity\User {#264 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1583 …}
+image: Proxies\__CG__\App\Entity\Image {#1578 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1666 …}
+slug: "RECIPE-Holiday-Stuffed-Sweet-Potato-with-bacon-pecans-and-amp-sage"
+title: "[RECIPE] Holiday Stuffed Sweet Potato - with bacon, pecans & sage"
+url: "https://www.recipetineats.com/holiday-stuffed-sweet-potato-with-bacon-pecans-sage/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">4 x 300g / 10oz sweet potatoes , skin on, washed and dried\n
</span><span style="color:#323232;">1/2 tsp cooking / kosher salt\n
</span><span style="color:#323232;">4 tbsp unsalted butter\n
</span><span style="color:#323232;">5 tbsp pecan nuts (Note 2)\n
</span><span style="color:#323232;">200g / 7 oz streaky bacon , chopped (Note 5 to omit)\n
</span><span style="color:#323232;">1 1/2 cups colby cheese , shredded (Note 3)\n
</span><span style="color:#323232;">1/4 tsp black pepper\n
</span><span style="color:#323232;">1/4 tsp garlic powder\n
</span><span style="color:#323232;">1/4 tsp onion powder\n
</span><span style="color:#323232;">1/4 tsp paprika\n
</span>\n
```\n
\n
Panko topping:\n
\n
```\n
\n
<span style="color:#323232;">1/4 tsp cooking / kosher salt\n
</span><span style="color:#323232;">1/2 cup panko breadcrumbs\n
</span><span style="color:#323232;">2 tbsp sage leaves , finely chopped (Note 4)\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">Preheat oven to 200°C / 400°F (180°C fan forced).\n
</span><span style="color:#323232;">Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).\n
</span><span style="color:#323232;">Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.\n
</span><span style="color:#323232;">Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.\n
</span><span style="color:#323232;">Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.\n
</span><span style="color:#323232;">Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes\n
</span><span style="color:#323232;">Rest for 5 minutes then serve!\n
</span>\n
```\n
\n
Stuffing & topping components\n
\n
```\n
\n
<span style="color:#323232;">Prepare these while the potatoes are baking.\n
</span><span style="color:#323232;">Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.\n
</span><span style="color:#323232;">Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.\n
</span><span style="color:#323232;">Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.\n
</span><span style="color:#323232;">Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.\n
</span>\n
```\n
\n
Notes\n
\n
1. Sweet potato - If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.\n
2. Nuts - sub almonds, walnuts, macadamia or other of choice.\n
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.\n
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!\n
5. To leave out bacon - it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!\n
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
"""
+type: "link"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 1
+favouriteCount: 20
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1702715074 {#1660
date: 2023-12-16 09:24:34.0 +01:00
}
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+children: []
-id: 22567
-titleTs: "'bacon':7 'holiday':2 'pecan':8 'potato':5 'recip':1 'sage':9 'stuf':3 'sweet':4"
-bodyTs: "'0.2':154 '0.5':152 '1':38,443 '1.2':463 '1/2':13,39,68,184 '1/4':46,50,54,58,63,498,569 '10':136 '10oz':5 '15':99 '180':88 '2':27,72,352,435,469,576 '2.4':465 '200':84 '200g':28 '25':235 '3':45,254,296,354,479 '300g':4 '4':2,18,79,256,397,508,616 '400':86 '5':22,35,260,298,399,540 '6':597 '7':29 '75':114 'add':180,194,347,371,426,568 'ahead':599 'allow':132 'almond':472 'altern':481 'anoth':253 'around':434,462 'asid':310,334 'assembl':598 'back':215,525 'bacon':32,200,247,370,372,403,544,596 'bake':92,109,112,220,233,251,273,608,624 'bit':317,331 'black':48 'board':364 'boost':507 'bowl':166,327,413,441 'breadcrumb':71 'brown':182,274,316 'butter':21,126,183,275,278 'c':85,89 'check':123 'cheddar':483 'chees':42,202,231,238,480,490,502 'choic':478 'chop':33,77,368 'cm':153 'colbi':41 'combin':209 'compens':566 'compon':172,266 'cook':15,65,131,394,604 'cool':134,365 'crispi':369 'crunchi':241 'cup':40,69,499,570 'cut':141,363 'd':495 'day':611,617 'dish':518 'dri':12,521 'enough':458 'equal':225 'everi':301 'f':87 'fallback':529 'fan':90 'fat':382,416 'fill':227,460,574 'fine':76,367,455 'flavour':505,515,557,589 'flesh':149,163 'foam':309 'foil':107 'forc':91 'fork':103,178 'fresh':519,623 'garlic':52,188 'get':594 'go':558 'golden':315,330,359,396,420,433 'golden-brown':314 'great':549 'green':535 'gruyer':485,488 'half':143,195 'halv':212 'handl':140 'heat':288,294,337,346,379,388 'herb':527 'high':345,392,425 'hot':161 'immedi':322 'includ':328 'ingredi':1,430 'instruct':80 'jack':487 'keep':614 'kg':464 'knife':127 'kosher':16,66 'larger':450 'lb':466 'leav':75,150,289,414,542 'leftov':230,415,612 'lengthwis':144 'like':622 'line':108,219 'littl':313 'macadamia':474 'mani':555 'mash':173 'medium':287,293,344,378,391,424 'melt':240,276,385 'minut':115,137,236,257,261,299,355,400,436 'mix':496 'mixtur':250,581 'monterey':486 'mozzarella':493 'next':610 'non':340 'non-stick':339 'note':26,34,44,78,442 'noth':621 'nut':25,470 'nutti':321 'omit':37 'onion':56,189 'oven':82 'oz':30 'pan':283,342,376,419 'panko':61,70,249,421,428,580 'paper':218 'paprika':60,192 'parmesan':501,571 'parsley':532 'pecan':24,199,246,336,348 'pepper':49,187 'place':104,162,211,409,586 'potato':7,98,130,175,214,271,445,448,468,601 'pour':323 'powder':53,57,190 'preheat':81 'prep':171 'prepar':267 'prick':93 'punch':592 'push':308 'realli':563 'reserv':204,245 'rest':203,258 'rosemari':522 'sage':74,509 'salt':17,67,186,506,591 'saucepan':285 'scoop':128,146,401 'scrape':438 'see':168,312 'serv':263 'set':333 'shred':43 'silver':282 'simmer':291 'skin':8,95 'slot':406 'small':281,326,412 'smaller':452 'smell':320 'soft':118 'speck':536 'spoon':407 'spot':360 'sprinkl':228 'start':383 'stick':341 'still':422,547 'stir':207,300,431 'streaki':31 'stuf':167,264,606 'stuff':210,223 'sub':471,482 'sweet':6,213,444,467 'swiss':489 'take':584 'tasti':484 'tbsp':19,23,73,577 'tea':158 'though':618 'time':100 'toast':335,350 'top':62,206,242,243,265,429,459,539 'towel':159 'transfer':361 'tray':110,221 'tsp':14,47,51,55,59,64,185 'turn':386 'unsalt':20 'use':156,492,531 'wall':155 'walnut':473 'want':564 'wash':10 'way':121 'well':512 'without':550 'work':510 'x':3"
+cross: false
+upVotes: 0
+downVotes: 0
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+visibility: "visible "
+apId: "https://lemmy.world/post/9627843"
+editedAt: null
+createdAt: DateTimeImmutable @1702710853 {#1421
date: 2023-12-16 08:14:13.0 +01:00
}
} |
| 4 |
DENIED
|
moderate
|
App\Entity\Entry {#1696
+user: App\Entity\User {#264 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1583 …}
+image: Proxies\__CG__\App\Entity\Image {#1578 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1666 …}
+slug: "RECIPE-Holiday-Stuffed-Sweet-Potato-with-bacon-pecans-and-amp-sage"
+title: "[RECIPE] Holiday Stuffed Sweet Potato - with bacon, pecans & sage"
+url: "https://www.recipetineats.com/holiday-stuffed-sweet-potato-with-bacon-pecans-sage/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">4 x 300g / 10oz sweet potatoes , skin on, washed and dried\n
</span><span style="color:#323232;">1/2 tsp cooking / kosher salt\n
</span><span style="color:#323232;">4 tbsp unsalted butter\n
</span><span style="color:#323232;">5 tbsp pecan nuts (Note 2)\n
</span><span style="color:#323232;">200g / 7 oz streaky bacon , chopped (Note 5 to omit)\n
</span><span style="color:#323232;">1 1/2 cups colby cheese , shredded (Note 3)\n
</span><span style="color:#323232;">1/4 tsp black pepper\n
</span><span style="color:#323232;">1/4 tsp garlic powder\n
</span><span style="color:#323232;">1/4 tsp onion powder\n
</span><span style="color:#323232;">1/4 tsp paprika\n
</span>\n
```\n
\n
Panko topping:\n
\n
```\n
\n
<span style="color:#323232;">1/4 tsp cooking / kosher salt\n
</span><span style="color:#323232;">1/2 cup panko breadcrumbs\n
</span><span style="color:#323232;">2 tbsp sage leaves , finely chopped (Note 4)\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">Preheat oven to 200°C / 400°F (180°C fan forced).\n
</span><span style="color:#323232;">Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).\n
</span><span style="color:#323232;">Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.\n
</span><span style="color:#323232;">Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.\n
</span><span style="color:#323232;">Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.\n
</span><span style="color:#323232;">Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes\n
</span><span style="color:#323232;">Rest for 5 minutes then serve!\n
</span>\n
```\n
\n
Stuffing & topping components\n
\n
```\n
\n
<span style="color:#323232;">Prepare these while the potatoes are baking.\n
</span><span style="color:#323232;">Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.\n
</span><span style="color:#323232;">Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.\n
</span><span style="color:#323232;">Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.\n
</span><span style="color:#323232;">Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.\n
</span>\n
```\n
\n
Notes\n
\n
1. Sweet potato - If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.\n
2. Nuts - sub almonds, walnuts, macadamia or other of choice.\n
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.\n
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!\n
5. To leave out bacon - it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!\n
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
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