Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Every year, Williams-Sonoma holds a competition among their corporate employees for the best Thanksgiving side dishes. This recipe is adapted from Rachel Thur's winning recipe. I enjoyed it so much that I served it at Thanksgiving the following week, and everyone asked for the recipe. It must be something about the contrast of smooth sweet potatoes, salty bacon, and crunchy pecans mixed with the right amount of brown sugar. I owe you one, Rachel! Ingredients:
6 (8-ounce) sweet potatoes |
2 teaspoons olive oil |
1/4 cup packed brown sugar |
3 tablespoons all-purpose flour |
1 1/2 tablespoons butter, softened |
1/4 cup chopped pecans |
4 bacon slices, cooked and crumbled |
1/4 cup granulated sugar |
1/4 cup 2% reduced-fat milk |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
1 large egg |
Directions:
1. Preheat oven to 400°.
2. Scrub potatoes; pat dry with paper towels. Rub potatoes with olive oil. Place on a foil-lined baking sheet. Bake at 400° for 1 hour and 5 minutes or until tender. Cool slightly on pan.
3. While potatoes cook, combine brown sugar and flour, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in pecans and bacon.
4. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell. Place pulp in a food processor. Add granulated sugar and remaining ingredients; process until smooth. Spoon potato mixture evenly into shells; top evenly with brown sugar mixture. Bake at 400° for 20 minutes or until thoroughly heated.
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