Name: Loaded Twice-Baked Sweet Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 4 orange-fleshed sweet potatoes; 0.5 tablespoon olive oil; 1 (8 ounce) package bacon, diced; 0.33333334326744 cup sliced green onions; 0.25 cup diced jalapeno peppers; salt to taste; freshly ground black pepper to taste; cayenne pepper to taste; 0.5 cup shredded sharp white Cheddar cheese; 2 tablespoons creme fraiche; 2 teaspoons fresh lime juice; 2 tablespoons shredded sharp white Cheddar cheese, or to taste

Loaded Twice-Baked Sweet Potatoes

5.0

(26)

22 Reviews

5 Photos

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 by Chef John

Updated on September 11, 2022

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

4 sweet potato halves

Jump to Nutrition Facts

Ingredients

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

Directions

Preheat the oven to 400 degrees F (200 degrees C).
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 John

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 (per serving)

464	Calories
19g	Fat
59g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 464
% Daily Value *
Total Fat 19g	24%
Saturated Fat 9g	43%
Cholesterol 50mg	17%
Sodium 740mg	32%
Total Carbohydrate 59g	22%
Dietary Fiber 9g	32%
Total Sugars 13g
Protein 16g
Vitamin C 12mg	59%
Calcium 228mg	18%
Iron 2mg	13%
Potassium 1123mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.