Savory Twice Baked Sweet Potatoes

Ingredients

• 3 medium sweet potatoes, scrubbed
• 4 oz. smoked bacon, sliced
• 2 tablespoons brown sugar
• 3 tablespoons unsalted butter, softened
• 2 small shallots, finely minced
• 1 teaspoon minced rosemary, plus more for garnish
• 1 large egg
• 2 tablespoons heavy cream
• 2 oz. Gruyere Cheese, finely grated, plus more for garnish
• Coarse salt and freshly ground black pepper

Directions

1. Preheat oven to 400º. Prick the skins with a fork and place the sweet potatoes on a parchment lined baking sheet; bake until tender when pierced with a paring knife, about 45-60 minutes.
2. Line a rimmed baking sheet with foil and fit with a wire rack. Arrange bacon strips on rack and sprinkle with brown sugar. Cook until well glazed and crisp, 12-15 minutes. Remove from oven; let cool slightly, then roughly chop. Set aside.
3. Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, cooking 1 minute more. Remove from heat and set aside.
4. Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4'' border all around potato halves; set halves aside on a baking sheet.
5. Place flesh in the bowl of an electric mixer fitted with a paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mix, egg, cream and Gruyere cheese. Mix well until combined. Season with salt and pepper.
6. Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden about 20 minutes. Remove from oven; garnish with Gruyere, rosemary and reserved bacon.