Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping

Ingredients

• 6 (8-ounce) sweet potatoes

• 2 teaspoons TAO Butter Infused Olive Oil

• 1/4 cup packed brown sugar

• 3 tablespoons all-purpose flour

• 1 1/2 tablespoons butter, softened

• 1/4 cup chopped pecans

• 4 bacon slices, cooked and crumbled

• 1/4 cup granulated sugar

• 1/4 cup 2% reduced-fat milk

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla extract

• 1 large egg

• Drizzle with TAO Cinnamon Pear Balsamic Vinegar or TAO Black Mission Fig Balsamic Vinegar

Directions

1. Preheat oven to 400°F.

2. Scrub potatoes; pat dry with paper towels. Rub potatoes with olive oil. Place on a foil-lined baking sheet. Bake at 400°F for 1 hour and 5 minutes or until tender. Cool slightly on the pan.

3. While potatoes cook, combine brown sugar and flour, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in pecans and bacon.

4. Cut potatoes in half lengthwise. Scoop out the pulp, leaving a 1/4-inch-thick shell. Place pulp in a food processor. Add granulated sugar and remaining ingredients, and process until smooth. 

5. Spoon potato mixture evenly into shells; top evenly with brown sugar mixture. Bake at 400° for 20 minutes or until thoroughly heated. Drizzle with Cinnamon Pear or Black Mission Fig Balsamic Vinegar.