Maple-Bacon Stuffed Sweet Potatoes with Chive Cream

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted sweet potatoes filled with smoky bacon and caramelized onions, topped with a creamy chive-infused sour cream for a sweet-savory autumnal side dish. This American-inspired vegetarian recipe, ready in about 85 minutes, pairs sweet potatoes, smoked bacon, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 55 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 large sweet potatoes
6 oz smoked bacon
1 medium yellow onion
2 tbsp pure maple syrup
2 tbsp unsalted butter
1/4 cup sour cream
2 tbsp fresh chives
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pierce sweet potatoes 4-5 times with a fork, then place directly on oven rack. Roast for 50-60 minutes until tender when pierced with a knife.
Step 2: While potatoes roast, cook bacon in a skillet over medium heat for 8-10 minutes until crisp. Remove bacon, drain grease, and set aside. Crumble bacon into small pieces.
Step 3: Dice onion finely. Add 1 tbsp butter to the bacon fat in the skillet, then cook onions over medium heat for 12-15 minutes until golden brown and caramelized.
Step 4: Stir in maple syrup and cook for 1 minute until bubbly. Remove from heat and set aside.
Step 5: Once potatoes are done, slice lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Mash the scooped flesh with remaining butter, salt, and pepper until smooth.
Step 6: Fold in 2 tbsp caramelized onions and 1/4 of the bacon. Spoon mixture back into potato shells, top with remaining bacon and onions, and drizzle with sour cream mixed with chopped chives.