Not Your Average College Food

Apple Bacon Stuffed Sweet Potato

Dinner, Fruit, Healthy, Lunch, Side Dishes, Snacks | November 16, 2013 | By

The freshman dining hall that I dreaded last year has had some major changes Рso major that I actually prefer going there than any other dining hall. One of the main draws is that they consistently served sweet potato fries, every day! They have even served sweet potato quiches! This is a huge deal for someone who is as big of a sweet potato fan as me.


I buy sweet potatoes from the grocery market and make sweet potato fries in the toaster oven or microwave them. The great thing about them is that they can taste great just plain and are healthy! This time, I got fancy and added some toppings. I cooked some turkey bacon and apple chunks and simply stuffed them into a sweet potato that I baked in the toaster oven. So simple!


Sweet potatoes have a huge amount of beta-carotene and vitamin A. Not only are your taste buds going to enjoy them, but they are great for your vision and cardiovascular health. I usually make one sweet potato at a time as a snack or small meal, but you can make more for your family and friends!


(serves 1)

1  sweet potato
1 slice (turkey) bacon, chopped
1 apple, diced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon


Poke holes in sweet potato with a fork and wrap tightly in aluminum foil.

Bake for 45-60 minutes at 350 degrees F until potato is soft inside. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

While potatoes are baking, heat a skillet over medium heat. Add bacon and cook until crispy and place on a paper towel to drain.

Add apple chunks to the skillet with nutmeg, cinnamon, salt and pepper and cook until soft. Toss bacon back into the skillet and set aside.

Spoon the apple bacon mixture on top and serve!


  1. Leave a Reply

    January 10, 2014

    I just want to thank you for your blog. I’ve been looking for healthy breakfasts to-go for my boyfriend since he’s a teacher and there isn’t time in the morning to make then eat breakfast. This recipe is great and I can make a batch that will last for 3-4 days with proper food storage. The greek yogurt pancakes, with or without fruit, are also great to make a batch of in advance and freeze to last about 5-6 days. Thank you and I look forward to more recipes!

    • Leave a Reply

      January 10, 2014

      Thanks so much! Healthy breakfasts are super important so you are right on track and I’m thrilled that you’re using my recipes!

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