Loaded Twice-Baked Sweet Potatoes

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.

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.

This recipe is awesome! We have made it several times and it is always so delicious to the point of being addictive. The savory/salty of the bacon with the sweetness of the potato along with the jalapeno (who knew that would be great!) is a great combination. My oldest daughter and I fight for the leftovers (I am currently winning as she is away in the Air Force but she can't wait to come home to Chef John recipes!). Another Chef John hit!

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!

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!

This was such a massive hit last Thanksgiving and has come to be one of my favorite side-dishes to make.

Excellent. I never cared for sweet potatoes, but this recipe converted me.

Absolutely delicious, and so easy to make.

Delish!

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.

Always a favorite.

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

I did not make any changes and it was phenomenal.

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.

These were great. Its nice to have an alternate way to serve sweet potatoes as i often eat them rather than a regular potato. I did not and probably would not serve these for Thanksgiving as i just cant break tradition but they were a great side dish to grilled steaks and im sure they will be along side many other main courses. I will most definitely be making these again. I used sour cream in place of cream fraise and sharp cheddar in place of white. I also used pickled jalapenos.