Savory Twice-Baked Sweet Potatoes

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Savory Twice-Baked Sweet Potatoes

Recipe By :Martha

Serving Size : 6

1 1/2 - 2 lbs sweet potatoes -- scrubbed well

4 oz smoked bacon, uncooked

2 Tbsp dark brown sugar, omit or use brown sugar substitute

3 Tbsp unsalted butter -- softened

2 small shallots -- minced

1 tsp rosemary sprigs -- minced, plus more for garnish

1 lg egg

2 Tbsp fat free half & half

2 oz Gruyere cheese -- finely grated, plus more for garnish

Coarse salt and freshly ground pepper

Preheat oven to 400 degrees. Place potatoes on a parchment-lined baking sheet;

bake until tender when pierced with a paring knife, about 45 min. 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 - 15 min. Remove from oven; let cool slightly, and roughly chop.

Melt 1 Tbsp 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; place halves on a baking sheet, and

set aside.

Place potato flesh in the bowl of an electric mixer fitted with the paddle

attachment. Add remaining 2 Tbsp butter, reserved shallot mixture, egg, half &

half and Gruyere cheese. Mix well until combined. Season with salt and pepper.

Transfer mixture to a pastry bag fitted with a star tip; pipe into resered

halves or spoon the filling into the shells. Bake until golden, about 20

minutes. Remove from oven; garnish with Gruyere, rosemary and reserved bacon.