TWICE-BAKED SWEET POTATOES WITH CANDIED BACON BITS, MAPLE SOUR CREAM, AND CHIVES

Twice-Baked Sweet Potatoes with Candied Bacon Bits, Maple Sour Cream, and Chives image

Number Of Ingredients 9

Previous Next

6 sweet potatoes
2 egg
3 tablespoons butter, unsalted
4 slices bacon
2 teaspoons dark brown sugar
1/2 teaspoon cider vinegar
1/3 cup sour cream
1 tablespoon chives
1 tablespoon maple syrup

Steps:

Place sweet potatoes on a foil-lined baking sheet and put in room temperature oven. Set oven to 400°F and roast until tender, 50-60 minutes. Let sit until cool enough to handle. Slice potatoes in half lengthwise. Scoop out flesh from 8 halves, leaving a 1/4"-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 and butter; whisk until mixture is smooth and slightly fluffy. 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 Maple Sour Cream, Candied Bacon, and minced chives.
Candied Bacon Bits: Cook bacon over medium heat until crisp and well rendered. Using slotted spoon, remove bacon from skillet and discard fat. Return bacon to skillet and add brown sugar and vinegar. Cook over low heat, stirring constantly until bacon is evenly coated. Transfer to plate in a single layer. Let bacon cool completely. Break up any chunks before serving.
Maple Sour Cream: Combine ingredients in bowl. Adjust maple syrup to taste.