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Chef with red wine glass


Serves 8.

8 medium sweet potatoes, scrubbed
1 cup diced celery
4 tablespoons butter
1/2 pound bacon, cooked crisp and crumbled
Salt and pepper, to taste

Cooking Directions
Pierce potatoes with a fork; place on baking sheet and bake in a 350 degrees F. oven for one hour or until soft; remove and set aside to cool slightly.

In small skillet, saute celery in one tablespoon butter until tender, about 10 minutes; set aside.

When potatoes are cool enough to handle, cut off a 1/2-inch-thick piece from one long side of each; scoop flesh out into bowl, leaving a 1/4-inch-thick shell.

Mash potato flesh with remaining three tablespoons butter, stir in celery, bacon, salt and pepper.

Spoon mixture into potato skin; arrange in baking dish and bake at 350 degrees F. until heated through, about 15 minutes.

Potatoes may be prepared a day ahead; cover and refrigerate.

Reheat in a 350 degrees F. oven for 45 minutes.

Serving Suggestions
Tired of plain old run-of-the-mill baked potatoes? Liven up a dinner with these twice baked sweet potatoes. They can even be made up ahead of time to serve with a holiday meal.

Nutrition Facts
Calories 224 calories; Protein 5 grams; Fat 10 grams; Sodium 230 milligrams; Cholesterol 23 milligrams; Saturated Fat 5 grams; Carbohydrates 28 grams; Fiber 4 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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