Stuffed apples with leeks, bacon and sweet potatoes like Bob le Chef

Author: Les Cultures de chez nous
Pommes farcies au poireau, bacon et patate douce selon Bob le Chef
Preparation 15
Baking 40
Portions 4
Freezing No


  • 1 leek
  • 4 thick bacon slices (about 5 mm thick)
  • 1 medium sized sweet potato
  • 4 large Cortland apples
  • 175 ml of grated cheese of your choice
  • 80 ml of chopped walnuts
  • 60 ml of maple syrup
  • Salt and pepper up to taste
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  • Prepare grill to do a direct and undirect cooking, so half the grill with filled with briquettes and none on the other side. If you have a gaz BBQ, one half turned on and the other off.
  • Slice leek in two and roast the inside at hiogh heat for 1 minute.
  • With a knife, minced roasted leek.
  • Always on heated side on the grill, cook bacon slices over aluminium paper for bout 10 minutes over each side.
  • Once cooked, dice bacon and set aside.
  • Peel sweet potato and with a cheese grater, finely grate it (we want about 175 ml of its flesh).
  • Slice top of apples and remove insides while being careful to no damage its peel.
  • In a bowl, mix leek, sweet potato, cheese, nuts, maple syrup and season. Stuff each apples with this mixture. Set apples over turned off sides of the grill or without briquettes, cover and cook for about 15 to 20 minutes.
  • Serve as an appetizer, or in accompaniment with meats, or simply as a great summer salad.

Chef's notes