Elevated Twice-Baked Sweet Potatoes
The ultimate side dish upgrade is here! These Elevated Twice-Baked Sweet Potatoes are a masterclass in sweet and savory balance. Roasted sweet potatoes are scooped out and whipped with rich sour cream, crispy smoked bacon, and tender caramelized onions. Baked again until hot and topped with tangy blue cheese and a drizzle of balsamic glaze, they offer a sophisticated twist on a classic favorite that will steal the show at any dinner table.
Ingredients
- Nonstick cooking spray
- 4 medium sweet potatoes
- 4 slices thick-cut smoked bacon, chopped
- 1.5 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup balsamic glaze
- Sliced green onions for garnish (optional)
Instructions
Preheat oven to 350°; spray rimmed baking pan with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan. Bake 45 minutes or until tender; cool slightly. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate. Drain drippings from skillet. Add butter; melt over low heat. Add yellow onions, 1/4 teaspoon each salt and pepper, and 2 tablespoons water; cover and cook 10 minutes. Uncover; cook 7 minutes or until very soft, stirring occasionally. When potatoes are cool enough to handle, with spoon, leaving at least a 1/4-inch wall, scoop out inside portion of each potato half into large bowl; return potato halves, skin side down, to same pan. With fork, mash potatoes in bowl until small lumps remain. Fold in sour cream, bacon, caramelized onions, and remaining 1/2 teaspoon each salt and pepper. Spoon potato mixture into potato halves; sprinkle with cheese. Bake 15 minutes or until cheese is golden brown and potatoes are heated through. Serve potatoes drizzled with balsamic glaze; garnish with green onions, if desired.