Twiced Baked Sweet Potatoes - Paleo Dish

Ingredients:

• 2 large sweet potatoes – halved
• 2 hot chorizo sausages (pre-cooked) – diced
• .5 lb bacon – baked and chopped into pieces (I used back bacon ends from my local butcher shop)
• 1 large package of white mushroom – diced
• 3 small white onions – thinly sliced
• 4 cloves of garlic – crushed
• 1-2 tbsp of smoked chipotle
• fresh chives – chopped
• sea salt and ground pepper
• butter (from grass-fed cow) – optional

Instructions

• start by cooking bacon in oven on a tin foil-lined pan
• bake at 325 degrees, until bacon has achieved desired crispiness, set aside to cool
• next, slice sweet potatoes evenly in half
• take some of the leftover bacon fat and brush on the flesh side of the sweet potato
• place the halves face down on another foil-lined baking pan
• bake at 375 degrees for 35-45 minutes or until inside is tender (time may vary depending on size of sweet potato – can check using a fork to press on skin side)
• when done, set aside and allow to cool for 10-15 minutes
• in the meantime, on medium, heat all leftover bacon fat in a skillet
• add in onion and garlic and cook until translucent
• then, add in mushrooms and smoked chipotle
• cook until softened and slightly browned
• then, add in chopped bacon and chorizo sausage (pre-cooked) to the mixture and cook for another 5 minutes – stirring occasionally
• when finished, take baked sweet potatoes and remove insides into a bowl using a spoon
• take the mixture that you created in the skillet and combine with the softened sweet potato insides – mix well
• take the empty skins and fill them up with the mixture from the bowl
• place stuffed skins back on the foil-lined pan and broil for 5 minutes or so, until they are slightly browned and crispy on top (keep a close eye on them, as you don’t want them to burn!)
• remove from oven and garnish with some sea salt, ground pepper and chopped chives
• top with some butter (if desired – optional)