Twice-Baked Sweet Potatoes with a Bacon-Parmesan Crust
Provided by: Lauren Braun Costello
Twice-baked potatoes get a major face-lift with this fun and easy twist on an old-school favorite. Ground bacon crumbs and grated Parmesan season and flavor creamy sweet potatoes while providing a scrumptious, crunchy texture. This dish makes for a tasty alternative to candied sweet potatoes to complement turkey at Thanksgiving, and works with other holiday classics like ham, roast beef, lamb, pork, and duck. It may be prepared in advance and baked for the second time right before service.
- Gather these tools: cutting board, chef's knife, wet measuring cup, measuring spoons, sheet pan, large and small mixing bowls, whisk, rubber spatula, spoon
- Preheat the oven to 375F.
- Place the sweet potatoes on sheet pan and bake for 1 hour, or until soft. Remove from the oven and let stand for 15 minutes, or until cool enough to handle.
- Meanwhile, cook the bacon until well done and crisp. Reserve 1 tablespoon fat, and drain the bacon slices on paper towels. Break into large pieces and place in a food processor. Grind to a fine crumb; place the bacon crumbs in a small bowl with 1/4 cup Parmesan. Mix well, and set aside.
- Slice the cooked sweet potatoes in half lengthwise; scoop the flesh leaving a 1/4-inch border and place in a large bowl. Set the scooped skins aside. Add the reserved bacon fat, heavy cream, 1/4 cup Parmesan, butter, sage, salt, and pepper to the sweet potato flesh and whisk until creamy, fluffy, and smooth. Set aside.
- Evenly divide the filling among the 8 potato skins, using a regular spoon to fill. Top each potato skin with the bacon-Parmesan crumbs. Bake uncovered for 15 minutes or until the crust is crisped and browned.
- Serve immediately.