Nick Massie, a chef who runs PaleoNick.com, shows you how to prepare twice-baked sweet potatoes with green chili and bacon. It's a twist on the ubiquitous holiday staple that's "kind of sweet, kind of savory."
"I usually bake a couple extra—make sure I have enough stuffing," he explains.
After the potatoes are cooked, Massie scoops out the insides and combines the flesh with several ingredients including coconut milk and brown sugar (optional). The mixture then goes into a pastry bag that allows him to create an artistic tuber that will brown nicely as it cooks. He finishes the potatoes with some add-ons.
"I know garnishing went out in the '80s, but I wish it wouldn't have. As long as your garnish is pertinent to the dish; bacon is because we have bacon inside," he says. "The purpose of the cilantro is to make it look pretty, so that's relevant, right? 'Cause the first bite is with the eye."