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Baked Yam Skins with All the Fixins’

Ingredients

  • 4 small yams
  • 1/2 yellow onion
  • 1 clove garlic
  • 1 1/2 tbsp canola oil
  • 1 package of Lightlife Smoky Tempah bacon strips
  • Salt and pepper to taste
  • Sour cream
  • cheddar cheese
  • chives or green onions

Directions

Preheat oven to 375°F. Line baking sheet with liner or parchment paper.

Scrub sweet potatoes with water and dry with paper towel or clean dishcloth. Prick evenly with a paring knife and bake for 50-60 minutes, until soft inside. You should easily be able to prick it with a knife when testing.

When the baked sweet potatoes have 15 minutes left to cook, start your other preparations. Finely chop the onion and mince your garlic. Fry onion in ½ tbsp oil until translucent, then add garlic and cook for about 5 minutes until fragrant. Remove from pan in small bowl and set aside. Add remaining oil and cook Lightlife bacon strips, turning once with tongs. Cook until desired crispness. Remove from pan and chop into bite sized pieces.

When sweet potatoes are done, remove from oven and using oven mitts, cut in half. Scoop out the flesh with a spoon. In a mixing bowl, mash the sweet potato flesh and stir in cooked onion and garlic*. Season with salt and pepper as desired.

Evenly distribute the mixture back into the skins. You can do this step in advance and then warm the skins again in an oven before serving if you wish.

Serve warm skins with your toppings – including the smoky bacon bits!

*Note: Slightly overcooking the sweet potatoes naturally creates a creamy texture. You may add butter as an option when you mix in the onion and garlic, though it is not necessary.

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Baked Yam Skins with All the Fixins’

Ingredients

  • 4 small yams
  • 1/2 yellow onion
  • 1 clove garlic
  • 1 1/2 tbsp canola oil
  • 1 package of Lightlife Smoky Tempah bacon strips
  • Salt and pepper to taste
  • Sour cream
  • cheddar cheese
  • chives or green onions

Directions

Preheat oven to 375°F. Line baking sheet with liner or parchment paper.

Scrub sweet potatoes with water and dry with paper towel or clean dishcloth. Prick evenly with a paring knife and bake for 50-60 minutes, until soft inside. You should easily be able to prick it with a knife when testing.

When the baked sweet potatoes have 15 minutes left to cook, start your other preparations. Finely chop the onion and mince your garlic. Fry onion in ½ tbsp oil until translucent, then add garlic and cook for about 5 minutes until fragrant. Remove from pan in small bowl and set aside. Add remaining oil and cook Lightlife bacon strips, turning once with tongs. Cook until desired crispness. Remove from pan and chop into bite sized pieces.

When sweet potatoes are done, remove from oven and using oven mitts, cut in half. Scoop out the flesh with a spoon. In a mixing bowl, mash the sweet potato flesh and stir in cooked onion and garlic*. Season with salt and pepper as desired.

Evenly distribute the mixture back into the skins. You can do this step in advance and then warm the skins again in an oven before serving if you wish.

Serve warm skins with your toppings – including the smoky bacon bits!

*Note: Slightly overcooking the sweet potatoes naturally creates a creamy texture. You may add butter as an option when you mix in the onion and garlic, though it is not necessary.