These were so so yummy. A Perfect fall side.
Twice Baked Sweet Potatoes
From: You Got Served
1 1/2 to 2 lbs. sweet potatoes
4 oz. smoked bacon
2 Tbs. dark brown sugar
3 Tbs. unsalted butter, softened
2 shallots, minced
1 tsp. minced fresh rosemary, plus more for garnish
1 large egg
2 Tbs. heavy cream
2 oz. gruyere cheese, finely grated, plus more for garnish
coarse salt and freshly ground pepper
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 min. Remove from oven; let cool slightly.
Line a rimmed baking sheet with foil; place a wire rack inside. Arrange bacon strips on rack and sprinkle with brown sugar. cook until well glazed and crisp, 12-15 minutes. remove from oven; let cool slightly and roughly chop. Set aside.
Melt 1 Tbs. butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary and cook 1 minutes more. Remove from heat, and set aside. Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4" 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 Tbs. butter, reserved shallot mixture, egg, cream and Gruyere. Mix well until combined. Season with salt and pepper. Place mixture into a baking dish. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary and reserved bacon.