Rinse the potatoes well.
Line a baking tray with parchment paper and bake the potatoes at 400° for 35-50 minutes until tender.
Remove from the oven and let cool a little bit.
Meanwhile, heat 1 tbsp olive oil in a large pan, and add the broccoli. Saute for 5 minutes, stirring frequently.
Remove the pan content, and add the bacon bits. Cook until crispy and slightly brown.
Add the mushroom slices and cook for 3 minutes more.
While the potatoes are still warm cut them into halves, lengthwise. Use a fork to fluff the flesh, and add the butter. Stir until it melts.
Top with mushroom-broccoli saute and bacon bits.
While the veggies are cooking, place the balsamic vinegar together with the coconut sugar in a small pot. Simmer for 10 minutes until it thickens a bit.
Drizzle over the potatoes before serving.
© 2021 Healy Eats Real. Broccoli & Bacon Stuffed Sweet Potatoes (Paleo & Dairy Free) https://healyeatsreal.com/bacon-broccoli-stuffed-sweet-potatoes/