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Twice-Baked Sweet Potatoes with a Bacon-Parmesan Crust
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Provided By:
Lauren Braun Costello

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    • 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.

    Ingredients

    Serves:

    Directions

    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.

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    8 Comments

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    francine garant

    soungnds delicious......Will try it for thanksgiving

    November 07 2011 at 1:15 AM Report abuse rate up rate down Reply
    Catherine

    i take sweet potato slice spritz itwith butter spray and little cinnamom put on aluminon put in toaster oven center shelf bake at 375 for 15 20minutes turning them. they come crispy and better then eating a bag of creasy potato chips watching tv. for an easy snack and no salt

    October 02 2011 at 2:07 AM Report abuse rate up rate down Reply
    Art

    This is prime time......have done a variation of this using Pec/Romano. Will try Parma.

    August 04 2011 at 2:31 PM Report abuse rate up rate down Reply
    s942

    Hi, Any nutritional values available?

    June 17 2011 at 12:59 PM Report abuse rate up rate down Reply
    ki13wi

    We had these potatoes for thanksgiving dinner and they were fantastic! Our skins on the potatoes were to soft for use to use them again as serving dishes so we just put it all in a casserole dish, and it worked out great! We will make these again!

    November 26 2010 at 4:47 PM Report abuse rate up rate down Reply
    besslin316

    I made this recipe last night for dinner...it was super easy and tasted even better! I think its fine to put in the oven for an hour before hand, but I'd say that if you were short on time, you could put the sweet potatoes in the microwave instead!

    November 17 2010 at 10:06 AM Report abuse rate up rate down Reply
    corey2213

    What do you do with the reserved bacon fat? Drink it?

    October 29 2010 at 3:09 PM Report abuse rate up rate down Reply
    1 reply to corey2213's comment
    ldamast4

    Corey, thanks for catching this recipe error! The reserved bacon fat is added to the sweet potato flesh mixture for extra bacon flavor. The recipe has been corrected.

    November 17 2010 at 10:59 AM Report abuse rate up rate down Reply

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