Fingerling Sweet Potato Bake


  • 50 each Cross Valley Farms® Fingerling Sweet Potatoes
  • 8 ounces Glenview Farms® Sweet Butter
  • 1 pound Patuxent Farms® Bacon Topping
  • 3 tablespoons chives
  • 8 ounces smoked blue cheese crumbles
  • 1 cup half & half
  • salt and pepper to taste


Wash, clean and bake fingerling sweet potatoes. Place on oiled sheet pan, bake at 350°F for 18-20 minutes. Split open after baked, scoop out meat of potato. Combine in mixer, or with potato masher, hot potatoes, cream and butter. Fold in 50% of smoked blue cheese crumbles and 50% bacon topping. 

Crisp up remaining bacon topping in oven or sauté pan. Drain fat from bacon if needed. Chop chives and crumble blue cheese into fine crumbles. 

Re-stuff potatoes with creamy potato mixture. Top with crumbled blue cheese, chives and remaining bacon topping. Season to taste with salt and pepper, if desired. Yield: 25 Servings, 2 per person.