Categories: Sides

Ingredients

• 16 oz. bacon, chopped
• 2 tbsp chopped fresh rosemary
• 4 tsp pure maple syrup
• 16 small sweet potatoes, pierced with a fork
• 3 cups shredded mozzarella
• 2 cups shredded Parmesan
• Cooking spray, for coating foil

Directions

1. In a large nonstick skillet, cook the bacon over medium heat, stirring often, until some of the fat renders, 1-2 minutes. Add the rosemary and maple syrup and cook, stirring often, until the bacon is browned and crisp, 6-8 minutes; season. Using a slotted spoon, transfer to a paper towel-lined plate; reserving the drippings.

2. In batches, microwave the potatoes until tender, 5-7 minutes per batch; let cool slightly. Slice the potatoes Hasselback-style (cutting thin slices crosswise almost all the way through).

3. Stuff the cooked bacon and cheese between the slices. Wrap individually in foil sprayed with cooking spray. Grill on a charcoal grill, until the cheeses melt.

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