New Recipe

Twice-Baked Sweet Potatoes With Bacon-Sesame Brittle

“From Bonappetit”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 slices bacon, cut into 1/2-inch-wide pieces
  • 13 cup sugar
  • 1 tablespoon white sesame seeds
  • 6 medium sweet potatoes (6–8 ounces each)
  • 2 large eggs
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons white miso (fermented soybean paste)
  • 2 teaspoons fresh ginger, peeled and finely grated
  • 2 tablespoons scallions, thinly sliced lengthwise (green onions, dark-green parts only)

Directions

  1. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  2. Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
  3. Return bacon, 1 Tbsp. drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes (do not burn). Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  4. Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle.
  5. Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2-inch-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash sweet potato flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  6. Bake potatoes until the tops are lightly puffed and golden brown, 30–35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

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