Sunday, November 29, 2009

Twice-Baked Stuffed Sweet Potatoes

This one comes from Taisey, as many good recipes do, and is absolutely the only way to eat sweet potatoes. It is my personal guarantee that if you ever adorn yours with brown sugar or marshmallows again that you have lost your mind. Seriously. De.lish.ous.

Twice-Baked Stuffed Sweet Potatoes
Serves 8

4 sweet potatoes, unpeeled (can use yellow or dark orange flesh sweet potatoes)
4 slices bacon, chopped
1 Vidalia or other sweet onion, chopped
2 cloves garlic, chopped
1 small bunch fresh collard greens, stems and ribs removed and leaves torn into bite-sized pieces (about 3 cups) *I've left this out before and they taste great or I've also used spinach
2/3 cup chicken stock
2 teaspoons chopped fresh rosemary
½ cup unsalted butter, at room temperature
1/3 cup heavy cream
½ cup grated Parmesan cheese
Salt and freshly ground pepper to taste
½ cup shredded Swiss cheese (I used Gruyere)

Preheat oven to 350º. Using the tines of a fork, pierce the entire surface of each sweet potato several times. Place in the oven and bake until soft, 1-1 ¼ hours. Remove the sweet potatoes from the oven and let cool until they can be handled. Cut each potato in half lengthwise and, using a spoon, carefully scoop out the flesh from each half into a bowl, leaving about a ¼-inch lining of flesh in the skins to form shells with sturdy sides. Set the flesh and the shells aside separately.

In a frying pan over medium-high heat, combine the bacon, onion, and garlic and fry until the bacon is crisp and brown and the onion is soft, 8-10 minutes. Add the collard greens and the chicken stock to the pan, cover, and cook stirring occasionally, until the collards are tender, about 10 minutes. Uncover and continue to cook, stirring frequently, until the stock has evaporated, 5-7 minutes.

Add the rosemary to the sweet potato flesh and, using an electric mixer on medium speed, beat until smooth. Add the butter, cream and Parmesan cheese and continue to beat. Season with salt and pepper. Using a slotted spoon, transfer the contents of the frying pan to the mashed potatoes and fold until well combined.

Divide the mixture evenly among the 8 potato shells, mounding it slightly in the center. Place the stuffed potatoes on a ungreased baking sheet and top evenly with the Swiss cheese.

Bake potatoes until the cheese is melted and the potatoes are heated through, about 30 minutes. Transfer to a platter and serve at once.

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