Rating: 4.94 stars
17 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 sweet potato halves
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.

  • Bake in the preheated oven until completely tender, about 35 minutes.

  • Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.

  • Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.

  • Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.

  • Bake until heated through and tops have started to brown, 20 to 25 minutes.

Chef's Notes:

Pick sweet potatoes that are about equal in girth, not necessarily length.

Substitute sour cream or regular heavy cream for the creme fraiche if needed.

Nutrition Facts

464 calories; protein 16.4g; carbohydrates 59.3g; fat 18.5g; cholesterol 49.7mg; sodium 740mg. Full Nutrition
Advertisement

Reviews (12)

17 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2018
I love sweet potatoes but I do not want added sugar. Not because of any dietary restrictions - I just think sweet potatoes are sweet enough without added sugar. I did not stuff these. I just used the roasted sweet potatoes with the other ingredients and put them in a casserole. Mostly because I was having 14 people and no one really wanted a whole sweet potato. A few delicious tablespoons were plenty and very appreciated. Read More
(3)
Rating: 5 stars
11/23/2018
These came out fantastic! I followed the recipe almost exactly (I'm vegetarian so I omitted the bacon and just sauteed the green onions/jalapeños in olive oil) and they were incredibly tasty. I wasn't sure whether the recipe called for fresh jalapeños but I used pickled slices in brine and they worked great. The only note I have is to allow for a lot longer initial cooking time for the sweet potatoes: I had to bake them for 50 minutes before they were tender enough to mash. Read More
(2)
Rating: 5 stars
11/25/2018
These were great but I made the following changes: 1. I cut the yams in half after softening so I could use both top and bottom rather than throwing out the top third. The skin slides off really easily I didn't worry about leaving a base of yam just used a bare skin. 2. I used a full 8 oz. block of cheddar 3. I cooked the bacon in my air fryer and just used a small amount of the fat to sautee the scallions and jalapenos. I thought the grease from that much bacon was just too much to put into the yam mixture 4. I used a full 4 oz. of sour cream I cooked them ahead of time to bring to our family Thanksgiving and just reheated then when we got there. Everyone loved them. I'm going to make them again for my Christmas party! Read More
(1)
Advertisement
Rating: 5 stars
12/03/2019
Absolutely delicious and so easy to make. Read More
Rating: 5 stars
02/21/2021
Welcomed tasty and textural change from plain baked potatoes. Only substitute was sour cream, and sliced in half/scooped out instead of as directed. A meal in one at my house. Read More
Rating: 5 stars
04/23/2020
Excellent. I never cared for sweet potatoes, but this recipe converted me. Read More
Advertisement
Rating: 5 stars
05/26/2020
Followed the recipe almost exactly, and it turned out very well! I didnt have jalapeno peppers on hand so I subbed with 1 green serrano chili instead and also omitted the bacon - kept everything else the same. Definitely a keeper and will be making again Read More
Rating: 5 stars
08/27/2020
I hate sweet potatoes, but I convinced myself they were healthier. Now: I love sweet potatoes! Almost as much as I love Chef John. These are A-M-A-Z-I-N-G. Just like every other recipe he shares. Read More
Rating: 5 stars
12/25/2018
Super yummy! I ve made it 2 times and both times it was a big hit. Thanks so much for another great recipe Chef John! Read More