Name: Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle
Yield: Makes 8 servings
Ingredients: 4 slices bacon, cut into 1/2"-wide pieces; 1/3 cup sugar; 1 tablespoon 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); 1 2/3" piece ginger, peeled, finely grated (about 2 teaspoons); 2 1" pieces scallion (dark-green parts only), thinly sliced lengthwise; Ingredient info: White miso, also called shiro miso, can be found at Asian markets and amazon.com.

Sweet potato pure piped back into their jackets topped with bacon and scallions.

Twice-Baked Sweet Potatoes with Bacon-Sesame BrittleRomulo Yanes

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

Ingredients

Makes 8 servings

4 slices bacon, cut into 1/2"-wide pieces

1/3 cup sugar

1 tablespoon 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)

1 2/3" piece ginger, peeled, finely grated (about 2 teaspoons)

2 1" pieces scallion (dark-green parts only), thinly sliced lengthwise

Ingredient info: White miso, also called shiro miso, can be found at Asian markets and amazon.com.

Step 1
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Step 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.
Step 3
Return bacon, 1 tablespoon 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. 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.
Step 4
Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
Step 5
Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash 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.
Step 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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Reviews (17)

Very, very delicious! These were something new that we tried for Thanksgiving. They have earned their place at future tables! I baked, scooped out, and refrigerated the potatoes one day in advance. Day of, I warmed the skins and filling, mixed the filling ingredients, filled and baked. The skins were delicate, so next time I will cool them on a parchment lined baking sheet wrapped in plastic or foil so that they can go straight from the fridge to the oven with minimal handling.
- eandcinthekitchen
- Minneapolis, MN
- 11/27/2020
This was easy and the results were fantastic! My husband usually doesn't care for anything other than his favorite marshmallow topped sweet potato casserole. He loved this as did all of out Thanksgiving Day guests.
- karenbl
- Wayland, MA
- 11/28/2018
I just have a question...how long should I cook this if I do it in a casserole dish instead of the skins? Any thoughts would be appreciated. Thanks! Can't wait to try this!
- totalfreedom
- 11/19/2016
Fantastic. Did think it odd, however, that the picture shows yams. Anyhoo - I didn't have access to white miso so used tahini (I know sacralidge) and was still fantastic. Am going to bring this for Thanksgiving the casserole style noted earlier.
- remistress
- Santa Rosa, CA
- 11/11/2016
I've made this twice now with universal praise. I will say that the second time instead of baking the potatoes in their skins, I baked them in ramikins and that was a bit easier to eat for my guests.
- lipomaman
- Bethesda, MD
- 7/2/2014
These are easy and fantabulous! Made 5# for 16 persons. Roasted potatoes and scooped out all the flesh a day ahead, mixed all the ingredients in the AM and baked in a casserole. Not as elegant as twice baked presentation but with no sous chef around couldn't make 16 of them. Chopped bacon for brittle into uniform 1/4" pieces,thought I made an error as brittle ingredients looked like a pile of wet sand in the pan but melted quickly and as per instructions removed from heat when light brown. Perfect textural addition to the potatoes.
- MonroevillePA
- Monroeville,PA
- 4/22/2014
While I forgot to buy ginger, these potatoes were great! The brittle was definitely the highlight and the miso added some mystery to the dish. I was so very pleased with how it turned out!
- robynbrooks
- Toronto, ON
- 4/21/2014
not as reviewed. Too sweet. Brittle was not too bad.
- nellac
- 4/9/2014
The bacon brittle was a real hit! Even mixed in to the potatoes the next day it was good. I cut the bacon into 1/2" pieces before adding it to the melted sugar. The potato recipe itself is elegant and delicious. The sweet potatoes are definitely the star of the dish. The miso and ginger are subtle, which is exactly what you want from those ingredients.
- elliy
- Los Angeles
- 12/6/2013
Very good but not as outstanding as I expected. First batch brittle over cooked...needs lite amount of coloration. Brittle not that necessary to the potatoe.
- Anonymous
- FL
- 4/4/2013
Made this recipe this past spring and am making today for Thanksgiving. Will definitely give a delicious, elegant element to our table; however I'm wondering why the miso? I used it the first time and perhaps my palate is not quite developed because I couldn't taste it. I may omit for today's meal and add the traditional sweet potato fillings, such as cinnamon and nutmeg. I'll keep the ginger as that is an autumn flavor--but if anyone out there can share why miso--perhaps it is to contrast the sweet, since it imparts a salty, savory flavor? Happy Thanksgiving fellow foodies!
- foodiefrmColorado
- Colorado Springs, CO
- 11/22/2012
OMG this brittle is amazing and I can see myself using it in different applications (garnish for mashed potatoes, salad, pancakes etc). I only gave this recipe 3 forks because I really don't think the brittle goes very well with the miso/ginger flavors. Too many different tastes going on which are not really complimentary. I love the sweet potato with the miso/ginger by itself though. And I would love a plain sweet potato with the brittle.
- faq
- San Diego
- 10/20/2012
The cook from Sewickley Pa is soo right!A+ recipe!
- moongirl2421
- 6/27/2012
So far I have only tasted the brittle and it is totally addictive. If I don't stop nibbling there will be none for the finished dish.
- Anonymous
- Sewickley Pa
- 5/6/2012
Wow! Just Wow! These are excellent...the miso and ginger makes for a lovely combination. I didn't use the egg, didn't feel I needed it. Agree with other reviewers-don't overcook the bacon before going onto the brittle step...used center cut bacon, liked the thicker bits. The brittle, does cook quickly so watch it while cooking..the sugar in mine took a while to melt and then went very fast...not a typlical brittle with a clear syrup to hard crack, but it set to a crisp brittle perfectly...You have to try this!
- Anonymous
- Ashburn, VA
- 3/10/2012