Loaded Sweet Potato with Bacon, Raw Cheese & Swiss Chard

**This ingredient is available at Honey’s Farm Store, open every Saturday & Sunday year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Serves 2


Ingredients:

  • 2 medium purple sweet potatoes** 

  • 1–2 teaspoons olive oil**

  • ¼ teaspoon Himalayan pink salt**

  • 4 strips pasture-raised bacon** OR 2 sausage links**, chopped

  • ¼ cup raw cheese**, shredded (cheddar or similar)

  • 1 small bunch Swiss chard, stems removed and leaves chopped

  • 1 teaspoon bacon fat OR additional oil for sautéing

  • Handful of microgreens

  • Optional: chopped fresh herbs, full-fat grass-fed sour cream, or full-fat grass-fed plain yogurt


Directions:

  1. Preheat the oven to 400°F. Scrub and dry the sweet potatoes. Prick with a fork, rub with oil, and sprinkle with pink salt. Roast directly on the rack or on a baking sheet for 45-60 minutes, until soft and caramelized.

  2. While the sweet potatoes roast, cook the bacon or sausage in a skillet over medium heat until browned and crispy. Transfer to a plate lined with paper towels. Set aside a spoonful of the fat for sautéing.

  3. In the same skillet, heat a teaspoon of bacon fat or oil over medium. Add the chopped Swiss chard and sauté for 3-4 minutes until just wilted. Season lightly with salt.

  4. Slice open each roasted sweet potato and fluff the insides with a fork. Drizzle with a touch of oil or leftover bacon fat. Layer in the sautéed Swiss chard, crumbled bacon or sausage, and shredded raw cheese.

  5. Top with a handful of microgreens and, if desired, a dollop of cultured sour cream or fresh herbs.