Savory Twice-Baked Sweet Potatoes

Ingredients

• 3 medium sweet potatoes (1-1/2 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 Gruyire cheese, finely grated, plus more for garnish
• Coarse salt and freshly ground pepper

Directions

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; sauti 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 <-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 Gruyire. Mix well until combined. Season with salt and pepper.

Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. (You can spoon, rather than pipe, the fillings into the shells.) Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyire, rosemary, and reserved bacon.

Submitted 6/13/05.
Source: "Martha Stewart Living", November 2002
Submitted By: Teresa Johnson
techgoddess@att.net
Savory Twice-Baked Sweet Potatoes