5 from 21 votes
Twice Baked Sweet Potatoes With Maple Bacon
These twice baked sweet potatoes are filled with a creamy mixture of mashed sweet potato, butter, half and half, egg, orange zest, maple syrup, and kosher salt, topped with melted white cheddar and a maple-browned bacon crumble. The result is a balance of sweet and savory flavors with a soft, smooth interior and crisp bacon pieces adding texture. Baking the sweet potatoes twice ensures a tender flesh and a flavorful filling that can be prepared ahead for convenience.
Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
Servings:
4
Calories:
525 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 sweet potato 12-14 ounces each
- 4 lices Bacon sliced into ½ inch pieces, thick cut
- 1 tablespoon brown sugar
- 3 tablespoons butter melted
- 4 tablespoons half and half at room temperature
- 1 egg at room temperature
- 1 ½ teaspoons orange zest
- 2 tablespoons maple syrup , plus more for drizzling
- ½ teaspoon kosher salt
- 1 cup White Cheddar Cheese
Instructions
- Place sweet potatoes on a baking sheet lined with parchment paper and bake in the oven at 400 degrees for 45 minutes.
- Meanwhile, cook strips of bacon in a fry pan over medium heat until ¾ of the way done. Add 1 tablespoon of brown sugar to the bacon and cook to dissolve, stirring, about one minute. Remove from the heat and set aside where the bacon will continue to cook as it cools.
- Remove the cooked potatoes from the oven. While still warm but cool enough to handle, use a sharp paring knife to cut the top of the potato skin off the potato, peel it away, and discard. Carefully scoop out the cooked flesh from the potato, taking care not to puncture or tear the skin, leaving you a potato skin boat. Place the cooked potato in a large bowl, and repeat with the remaining potatoes.
- To the bowl with the potatoes, add the melted butter (cooled), half and half, egg, orange zest, maple syrup, and kosher salt. Use a hand mixer to blend until smooth. Fold ¾ cup of the white cheddar cheese and all but 2 tablespoons of the bacon chunks.
- Using a piping bag with a large star tip or a gallon size freezer bag with one corner trimmed at an angle about ¼ inch, fill the bag with the potato mixture, and pipe into the reserved skins.
- Bake at 375 degrees for 20 minutes. Top with the remaining cheese and maple bacon and bake another 5 minutes or until melted. Drizzle with more maple syrup if desired, and serve warm.
Cup of Yum
Notes
- Prepare the potatoes and filling up to 3 days ahead; refrigerate before baking.
- Allow refrigerated potatoes to sit at room temperature for 30 minutes before the second bake.
- Bake twice for a total of about 75 minutes; the second bake melts cheese and warms the dish thoroughly.
Nutrition Information
Calories
525kcal
(26%)
Carbohydrates
38g
(13%)
Protein
16g
(32%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Cholesterol
122mg
(41%)
Sodium
874mg
(36%)
Potassium
594mg
(13%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
19114IU
(382%)
Vitamin C
4mg
(4%)
Calcium
278mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 525
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 122mg | 41% |
| Sodium | 874mg | 36% |
| Potassium | 594mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 19114IU | 382% |
| Vitamin C | 4mg | 4% |
| Calcium | 278mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.