Bacon Apple Melts
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Bacon Apple Melts

Bacon Apple Melts

with Sweet Potato Soup

A sweater weather classic awaits you at the dinner table tonight! Bacon, apple, cheese and fig jam melts make for the perfect dunker in a hot bowl of sweet potato soup!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

100 g

Bacon Strips

1 unit

Gala Apple

2 unit

Brioche Bun

(Contains Egg, Wheat)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

2 tbsp

Fig Spread

113 g

Yellow Onion

340 g

Sweet Potato

237 mL


(Contains Milk)

1 unit

Chicken Broth Concentrate

2 unit

Garlic, cloves

7 g


28 g


Not included in your delivery

½ tbsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories1440 kcal
Fat92 g
Saturated Fat43 g
Carbohydrate114 g
Sugar32 g
Dietary Fiber12 g
Protein45 g
Cholesterol210 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Potato Masher



Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then thinly slice onions. Peel, then mince or grate garlic. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from the stems. Peel, core, then cut half the apple into 1/4 -inch slices. Cut remaining apple into 1/2-inch pieces.

Cook bacon

Halve bacon crosswise. Arrange bacon in an even layer on a parchment-lined baking sheet. Bake in the middle of the oven until crispy and cooked through, 8-10 min.** Transfer bacon to a paper towel-lined plate.

Start soup

While bacon bakes, heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) then sweet potatoes, diced apple and half the onion. Cook, stirring often, until the veggies soften slightly, 2-3 min. Add broth concentrate, garlic, thyme and 2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until sweet potatoes are fork-tender, 10-12 min.

Cook apple filling

While soup cooks, heat a large non-stick pan over medium-low heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining apples slices and remaining onions. Cook, stirring occasionally, until onions and apples are golden-brown, 6-8 min. Season with salt and pepper.

Bake melts

Halve buns, then arrange on another baking sheet, cut-side up. Brush each half with fig jam, then top with cheese. Toast buns in the middle of the oven, until cheese is golden, 3-4 min (TIP: Keep your eye on them so they don't burn!) Top bottom buns with apple filling and bacon, then top buns.

Finish soup and serve

Add cream to the large pot with sweet potato soup. Remove the pot from heat. Using a potato masher, carefully mash sweet potato soup until it reaches desired creaminess. (NOTE: If you have a hand blender, blend soup for 1 min until creamy).Season with salt and pepper. Divide soup between bowls. Halve bacon apple melts and serve alongside for dipping. Sprinkle pepitas over soup.