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You ever have one of those days where the house is chilly, your feet are sore, and you’re just craving something warm, cheesy, and a little bit nostalgic?
That’s what these sweet potatoes are for.
I don’t know about you, but around here in the Midwest, we don’t need fancy to feel fed. We need something that smells like home, tastes like comfort, and doesn’t make a big fuss. This recipe? It checks all the boxes.
The first time I made these, I just wanted something simple — I threw some sweet potatoes in the slow cooker before heading out to run errands, forgot about them completely, and came back to a kitchen that smelled like I’d actually tried. A little bacon, a handful of shredded cheese, and boom. Dinner practically made itself. My husband walked in, sniffed the air, and said, “What’s that smell? Did you bake?” I told him, “Close. I slow cooked.”
These are the kind of meals that remind you to slow down — maybe light a candle, maybe put on that flannel you’ve had since ‘97, and just… eat.
Why You’ll Love These (Trust Me, You Will)
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No stress cooking – Let your slow cooker babysit the sweet potatoes while you live your life.
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All the cozy flavors – You’ve got sweet, salty, smoky, cheesy — it’s the full comfort package.
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Make ‘em your way – Tweak the toppings, play with the cheese, skip the bacon if you like (though I never do).
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They go with everything – Roast chicken, pork tenderloin, or just a crisp salad if you’re trying to behave.
What You’ll Need (and a Few Tips)
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3 large sweet potatoes – The orange kind (garnet or jewel) bake up soft and sweet. Not the scrawny ones. Get the big fellas.
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1 cup shredded cheddar cheese – Sharp cheddar is my go-to. Shred it yourself if you can — it melts way better.
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6 slices bacon, cooked and crumbled – Cook it crispy. Like, crispy-crispy. No soggy bacon allowed.
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2 tablespoons butter – Salted, unsalted — it’s all good. If you’ve got a garlic-herb butter lying around, even better.
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Salt and pepper – Don’t overthink it. A pinch here, a shake there.
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Chopped chives or green onions (optional) – Just something green to make it look like you tried.
No bacon in the house? Try crispy fried onions or sautéed mushrooms. You’d be surprised how good spinach tastes when it’s buried under melted cheese.
How To Make ‘Em (Like a Pro Who Also Has Kids to Feed)
1. Scrub up those sweet potatoes.
Get all that dirt off — you don’t want crunch with your cheese. Then pat them dry and stab ‘em a few times with a fork so they don’t explode. (Yes, that happens. Ask me how I know.)
2. Into the slow cooker they go.
No foil, no water, just lay them in there like little orange logs. Cover it up and set it to LOW for 6–8 hours. Or if you’re racing the clock, HIGH for 3–4 hours does the trick.
Pro mom tip: Stick a folded towel under the lid to catch the extra steam. Keeps the taters fluffy, not soggy.
3. Cool, slice, and fluff.
Once they’re soft (you’ll know — they’ll squish easily), take them out and let them sit a few. Then slice lengthwise, not all the way through. Fluff the insides with a fork like you’re making a little cheese nest.
4. Butter ’em up.
Drop in a pat of butter, sprinkle salt and pepper, and take a second to admire how far you’ve come.
5. Stuff with bacon and cheese.
Pile on that shredded cheddar and bacon bits. Don’t be shy — these aren’t diet potatoes.
6. Bake till bubbly.
Line a tray with foil (thank me later) and pop them into a 400°F oven for 10–15 minutes, or until the cheese is bubbly and golden. That last bit makes a world of difference.
7. Garnish and serve.
A sprinkle of chives, a dollop of sour cream, maybe even some hot sauce if you’re wild like that.
Want to Mix It Up? Try These…
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Make it spicy: Add jalapeños, a pinch of cayenne, or drizzle with sriracha.
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Southwest flair: Toss in black beans, corn, and a little cumin.
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Veggie-forward: Sub the bacon with roasted red peppers or sautéed mushrooms.
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Cheese remix: Smoked gouda, pepper jack, or even a spoonful of cream cheese.
What To Do With Leftovers (If You Have Any)
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Fridge: Store in a sealed container, up to 4 days.
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Reheat: Microwave for 1–2 minutes or re-bake at 350°F until warm.
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Freezer? Not ideal after they’re stuffed — they get a little sad and mushy. But you can freeze cooked sweet potatoes before stuffing.
Alright, That’s a Wrap (But Seriously, Try These)
Listen, I’m not saying these sweet potatoes will solve all your problems… but they might just make your evening better. They’re cozy, easy, and they taste like someone cared enough to make you something warm.
If you give these a try, let me know in the comments — or tag me if you’re on Instagram. I live for seeing what y’all cook. And if you’ve got a flavor twist you swear by, don’t keep it to yourself. Share it. We’re all just trying to get a good meal on the table with what we’ve got.
Until next time,
stay warm, stay kind — and never underestimate what cheese can do.
Slow Cooker Cheesy Bacon Stuffed Sweet Potatoes
Ingredients
- 3 large sweet potatoes
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 2 tbsp butter
- salt and pepper to taste
- chopped chives or green onions for garnish (optional)
Instructions
- Wash and scrub the sweet potatoes thoroughly. Pat them dry with a towel.
- Prick each sweet potato several times with a fork to allow steam to escape.
- Place the sweet potatoes in the slow cooker. Cover and cook on low for 6–8 hours or until tender.
- Once cooked, carefully remove the sweet potatoes and let them cool slightly.
- Preheat oven to 400°F (200°C).
- Cut each sweet potato lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork.
- Add a small pat of butter to each potato, then sprinkle with salt and pepper.
- Stuff each potato with shredded cheddar cheese and crumbled bacon.
- Place the stuffed sweet potatoes on a foil-lined baking tray and bake for 10–15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped chives or green onions. Serve warm.
Notes