Twice-Baked Sweet Potatoes with Bacon and Goat Cheese

This is a decadent yet savory way to serve sweet potatoes, and easily made veg. w/o the bacon.
(makes 16 servings)

4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
2 T. EVOO
8 oz. bacon (I only use Hempler's - uncured and all natural), cut into 1" pieces
5.5 oz. fresh goat cheese, divided
2 T. half and half*
1/2 t. each kosher salt and freshly* ground pepper
3 T. maple syrup, divided
1 T. chopped fresh* chives

Preheat oven to 350. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 mins. Let cool until you can handle them easily, about 15 mins. (keep oven on). Meanwhile, cook bacon in a large frying pan over med.-high heat, stirring often, until very crisp, 5-8 mins. depending on thickness of bacon. Drain on a paper towel. Roughly chop half the bacon. Scoop sweet potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, S&P. and 1 T. maple syrup, and stir just until blended. Spoon into reserve sweet potato skins, dividing evenly and using all of it. Bake until potatoes are warm in the center 15-20 mins. Sprinkle tops with unchopped bacon, crumbles of remaining goat cheese, drizzles of remaining maple syrup, and sprinkle with chives to serve.

"Perhaps they are not stars in the sky but rather openings where our loved ones shine down to let us know they are happy." ~ Charlie Brown

Have FUN today!!

Love,

MM