Twice-Baked Cheddar Sweet Potatoes

Twice-Baked Cheddar Sweet Potatoes

servings
4

Ingredients











Cooking Instructions

1

Heat oven to 400°F. Place sweet potatoes on rimmed baking sheet lined with parchment paper; bake 45 minutes. Remove from oven; cool until still warm but cool enough to handle.


2

While potatoes bake, fry bacon over medium-high heat in skillet until crisp. Remove bacon from pan and break into pieces. Add 2 tablespoons brown sugar to bacon grease and cook to dissolve, about 1 minute. Add bacon pieces back to pan, mix to coat and set aside.


3

Reduce oven temperature to 350°F. Cut off top third of warm potatoes, lengthwise, and carefully scoop out flesh of both sides into large bowl, reserving larger bottom skins.


4

Combine sweet potato flesh, melted butter, half and half, egg, orange zest and maple syrup with hand or stand mixer until smooth. Fold in all but 2 tablespoons of bacon pieces and


5

1 1/2 cups cheddar. Season with kosher salt and pepper to taste.


6

Using piping bag with large star tip or gallon size freezer bag with one corner trimmed at 1/4-inch angle, fill bag with potato and cheese mixture and pipe into reserved skins. Top each with reserved bacon pieces and 1/4 cup cheddar, dividing evenly.


7

Bake 20-25 minutes or until cheese melts and tops begin to brown. Serve warm.


Ingredients











Cooking Instructions

1

Heat oven to 400°F. Place sweet potatoes on rimmed baking sheet lined with parchment paper; bake 45 minutes. Remove from oven; cool until still warm but cool enough to handle.


2

While potatoes bake, fry bacon over medium-high heat in skillet until crisp. Remove bacon from pan and break into pieces. Add 2 tablespoons brown sugar to bacon grease and cook to dissolve, about 1 minute. Add bacon pieces back to pan, mix to coat and set aside.


3

Reduce oven temperature to 350°F. Cut off top third of warm potatoes, lengthwise, and carefully scoop out flesh of both sides into large bowl, reserving larger bottom skins.


4

Combine sweet potato flesh, melted butter, half and half, egg, orange zest and maple syrup with hand or stand mixer until smooth. Fold in all but 2 tablespoons of bacon pieces and


5

1 1/2 cups cheddar. Season with kosher salt and pepper to taste.


6

Using piping bag with large star tip or gallon size freezer bag with one corner trimmed at 1/4-inch angle, fill bag with potato and cheese mixture and pipe into reserved skins. Top each with reserved bacon pieces and 1/4 cup cheddar, dividing evenly.


7

Bake 20-25 minutes or until cheese melts and tops begin to brown. Serve warm.


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