Apple and Bacon Stuffed Sweet Potatoes

Ingredients

• 4 sweet potatoes, large and round
• 2 apples, chopped
• 5 slices bacon, chopped
• ½ tsp freshly grated nutmeg
• 1 tbsp fresh sage, chopped
• ½ tsp cinnamon
• ¼ cup light brown sugar
• ¼ tsp salt, to taste
• 2 tbsp butter

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Using a fork, poke a few holes in the skin of the sweet potatoes. Wrap each potato tightly with foil and place in a baking dish. Bake for 60 to 80 minutes, depending on the size of the sweet potatoes (smaller sweet potatoes might only take 45 minutes). When done, the sweet potatoes should be tender and easily pierced with a toothpick.
3. While the sweet potatoes are baking, prepare the topping. In a cast iron skillet over medium-high heat, cook the chopped bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel leaving the grease in the pan. Add the chopped apples, nutmeg, and sage to the hot cast iron skillet and cook until tender. Either in the skillet or a bowl, combine the apples with the bacon. Set aside.
4. When the sweet potatoes are done cooking and tender, remove them from the oven and allow them to cool slightly. Careful, they will be very hot. Gently unwrap the aluminum foil, being cautious of any escaping steam. Cut a slit down the center of each sweet potato and gently scoop out the flesh with a spoon. Try to keep the skin intact.
5. In a medium bowl, mix the flesh from the sweet potatoes with cinnamon, sugar, salt, and butter. Mix until well combined. Taste and adjust seasonings if desired. Scoop the sweet potato mixture into a piping bag or large ziplock bag.
6. Carefully pipe the mixture back into the sweet potato skins. Top with the apple topping and rewarm in the oven if needed.

* THIS IS TO DIE FORRRR!!!!