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Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle

From: bonappetit.com
SERVES 8

4 slices bacon, cut into 1/2-inch-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)
2/3-inch piece ginger, peeled, finely grated (about 2 teaspoons)
2 1-inch pieces scallion (dark-green parts only), thinly sliced lengthwise

Line a rimmed baking sheet with a silicone baking mat or parchment paper.

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.

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. 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.

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.

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 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.

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.