Baked Sweet Potato With Blue Cheese and Bacon

Published: March 12, 2025

Total Time: 30 minutes

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients

• 1 medium sweet potato (about 8 ounces), scrubbed

• 2 strips bacon

• 2 ounces blue cheese, crumbled

• 1 tablespoon unsalted butter, softened

• 1 tablespoon chopped walnuts

• ½ teaspoon garlic powder

• Black pepper (freshly ground, to taste)

• 1 lemon (zest and juice)

• 1 tablespoon sliced chives (plus extra for garnish, optional)

• Sour cream (optional), for serving

Instructions

Step 1: Preheat Oven & Prep Sweet Potato

Preheat oven to 425°F (218°C) and position a rack in the lower third for even heat distribution. Scrub the sweet potato thoroughly under running water. Cut it in half lengthwise using a sharp knife, ensuring the cut is clean and even. Place each half cut-side down on a small sheet pan lined with foil to catch drippings and prevent sticking. Use a fork to deeply pierce the flesh of each half 5–6 times to allow steam to escape during roasting, ensuring even cooking.

Step 2: Roast Sweet Potato & Bacon

Place the sheet pan with the sweet potato halves and bacon strips in the oven. Bake for 10–20 minutes, until the bacon is crispy and browned (check halfway to avoid overcooking). Transfer the bacon to a plate lined with paper towels to drain excess grease (it will continue crisping as it cools). Return the sheet pan to the oven and roast the sweet potatoes for an additional 10–15 minutes, until the flesh is very soft and lightly caramelized, and a fork pierces through easily.

Step 3: Prepare Blue Cheese-Butter Mixture

While the sweet potatoes finish roasting, prepare the topping. Crumble the cooled bacon into roughly ½-inch pieces. In a small bowl, combine the crumbled bacon, blue cheese, softened butter, chopped walnuts, garlic powder, and several grinds of black pepper. Finely zest the entire lemon using a microplane grater, then add the zest to the mixture. Use a fork to mash and stir until all ingredients are incorporated but the mixture retains a "chunky" texture. Sprinkle the sliced chives over the mixture and gently fold to combine.

Step 4: Assemble & Serve

Transfer the roasted sweet potato halves to a serving plate, skin-side down. Using a spoon, spread the blue cheese-butter mixture evenly over the flesh of each half. Cut the lemon in half and squeeze a small amount of fresh lemon juice over the tops. If desired, add a dollop of sour cream, sprinkle with extra chives, and finish with a light dusting of freshly ground black pepper.

User Reviews & Notes

• "Anytime one combines bacon and blue cheese, it’s a win!"

• "Made this with adding brown sugar to the cheese mix and used a KitchenAid to compound the butter. Came out great!"

• "Could you do it in an air fryer?" (Note: Air fryer adaptation not provided in original recipe.)

• "Used goat cheese instead of blue cheese. Was fantastic."

• "I made it exactly as written (except only zested half a lemon) and found the lemon flavor jarring. Won’t make again."

• "Beyond delicious! A dollop of sour cream mellowed the saltiness. Left field: lemon flavor didn’t blend—might omit next time."

• "Awesome! Used goat cheese; fantastic."

(All reviews reflect original user comments.)