RECIPE: Twice-Baked Sweet Potatoes

Savory Twice-Baked Sweet Potatoes

With gooey cheddar cheese, sweet onions, crispy spinach, and salty bacon–you'll never miss the brown sugar, candied walnuts, or marshmallows in this sweet potato casserole! These savory twice-baked sweet potatoes are a real crowd-pleaser for any holiday or dinner party.

You'll Need:

• 8 sweet potatoes
• ¼ lb. spinach leaves, stems removed
• 1 large sweet onion, diced
• 1 stick of butter plus 3 Tbsp., softened at room temperature
• 4 strips of bacon, cooked and crumbled (turkey bacon or a vegetarian substitute can also be used)
• 8 oz. sharp cheddar cheese (white and/or yellow), shredded and divided in half
• Fine sea salt
• Black pepper

Let's Get Cooking:

1. Preheat oven to 350° F. Wash sweet potatoes and place on a large cookie sheet lined with foil. Place in the oven until cooked through, approximately 45 minutes. When finished, let potatoes cool and finish any remaining prep work.

2. While the sweet potatoes are in the oven, line 2 cookie sheets with parchment paper. Melt 1 Tablespoon of butter and carefully coat the spinach leaves, ensuring each leaf is completely coated. Lay the spinach leaves out on the lined cookie sheets so they aren't touching each other. Sprinkle lightly with fine sea salt and place in the oven with the sweet potatoes for 7-15 minutes (timing depends on size of leaves). Watch them carefully, as they can burn quickly. Remove from oven and set aside.
3. Sauté the onion in 2 Tablespoons of butter and a pinch of sea salt, until translucent. Set pan aside. Cook the bacon until crisp, then crumble it and set aside.
4. Once potatoes are done baking and cool enough to handle, peel the skins off each one, and add the flesh to a large mixing bowl. Add 1 stick of softened butter, some black pepper, and a pinch of sea salt. Mash by hand with a potato masher until butter is incorporated fully, and there are no lumps. Add in cooked onions with drippings, crumbled bacon, and half of the shredded cheddar – mix with a large spoon to incorporate and distribute ingredients evenly.
5. Add mixture to a baking dish (or several small ramekins) and place spinach leaves over top. Top with remaining cheddar cheese. Cover with foil and bake at 350° for 20 minutes. Remove foil and place back in oven for another 10 minutes.

OPTIONAL: Mixture can be prepared in advance and stored in the refrigerator up to 2 days (Bake for 45 minutes-1 hour if prepared mixture is cold).