Savory Twice-Baked Sweet Potatoes


For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.


  • 3 medium sweet potatoes (1 ½ to 2 pounds), scrubbed well

  • 4 ounces smoked bacon, sliced

  • 2 tablespoons dark-brown sugar

  • 3 tablespoons unsalted butter, softened

  • 2 small shallots, finely minced

  • 1 teaspoon minced fresh rosemary, plus more for garnish

  • 1 large egg

  • 2 tablespoons heavy cream

  • 2 ounces Gruyere cheese, finely grated, plus more for garnish

  • Coarse salt and freshly ground pepper


  1. Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.

  2. Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.

  3. Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.

  4. Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.

  5. Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.

  6. Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

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