SAVORY TWICE-BAKED SWEET POTATOES
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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Hollie Johnson
[email protected]This is a great recipe for a weeknight meal.
Mahapara Ch
[email protected]I'm definitely going to be making this again soon.
K'Vee Gaines
[email protected]Thanks for sharing this recipe!
Lishan Nigussie
[email protected]I can't wait to try making these again!
Wale Wale
[email protected]I would definitely recommend this recipe to others.
Jonathan Koons
[email protected]Overall, I thought this was a good recipe. It was easy to make and the dish turned out well.
Sayam Patwary
[email protected]I found the instructions to be a bit confusing, but I eventually figured it out.
Sadhna Khan
[email protected]The crispy topping was a bit too hard for my liking, but the rest of the dish was great.
Mishu Pk
[email protected]These were a bit too sweet for my taste, but I think I just need to adjust the amount of sugar next time.
Iqra Khokhar
[email protected]I love the combination of sweet and savory in this dish.
KT Hewitt
[email protected]These twice-baked sweet potatoes are a great way to use up leftover sweet potatoes.
Umir Ali
[email protected]I added a bit of extra spice to the filling and it was perfect.
Charles “CHARLI G” GREER
[email protected]I'm not usually a fan of sweet potatoes, but these were delicious!
MD Nazmul Nazmul
[email protected]I made these for a potluck and they were gone in minutes!
Benjamin Lane
[email protected]The instructions were easy to follow and the dish turned out perfectly.
Retaj Metawea
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Erin Leahy
[email protected]These twice-baked sweet potatoes were a total hit with my family! They were so flavorful and creamy, and the crispy topping was the perfect finishing touch.