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Twice Baked Sweet Potatoes with Candied Bacon and Pecans

Twice Baked Sweet Potatoes with Candied Bacon and Pecans

The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.

Just in time for the holidays, these Twice Baked Sweet Potatoes with Candied Bacon and Pecans add some excitement to the traditional side dish. My family has always made a Sweet Potato casserole on Thanksgiving, and I channeled that casserole in this recipe by including chopped pecans in the filling and miniature marshmallows on top. The addition of candied bacon adds a nuanced saltiness to balance out the sweet. Twice baking the potatoes allows for a creamy, smooth filling enveloped in the potato skin. I can’t wait to make this recipe again for my family at Thanksgiving!

Single Twice Baked Sweet Potatoes with Candied Bacon and Marshmallows

Twice Baked Sweet Potatoes with Candied Bacon and Pecans

Ingredients

  • 4 large sweet potatoes, about 3.5 lbs. total
  • 2 tablespoons canola oil
  • 6 pieces bacon
  • 4 tablespoons brown sugar, divided
  • Ground black pepper
  • 3 tablespoons butter, melted
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt
  • ½ cup chopped pecans
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 375°F. Line baking sheet with parchment paper.
  2. Wash and dry sweet potatoes and place on baking sheet. Prick holes throughout sweet potato with a fork and rub with canola oil. Bake for 45-60 minutes or until fork-tender, flipping over once or twice during bake time.
  3. While sweet potatoes are baking, prepare candied bacon. Line a sheet pan with parchment paper and place an oven-safe wire rack on top of parchment paper. In a small bowl, combine 2 tablespoons brown sugar with a dash of ground black pepper. Coat each bacon strip in brown sugar mixture and place on rack. Bake for 20-30 minutes or until browned to desired doneness. Let cool completely and chop into small pieces.
  4. Remove sweet potatoes from oven and let cool for a few minutes. Slice in half lengthwise.
  5. Scoop out the majority of the sweet potato flesh into a large bowl, leaving a small edge of flesh next to the skin.
  6. Increase oven temperature to 400°F. Bake sweet potato skins for 10-15 minutes.
  7. Add 2 tablespoons brown sugar, cinnamon, salt and dash pepper to the sweet potato bowl. Melt 3 tablespoons butter, add to the bowl and stir to combine. Pulse pecans in a food processor until completely smooth. Stir in crushed pecans.
  8. Reduce oven temperature to 375°F. Refill sweet potato skins with filling mixture. Gently press mini marshmallows on top. Bake for 10-15 minutes or until marshmallows are lightly browned. Remove from oven and sprinkle with chopped candied bacon. Serve warm and enjoy!

Twice Baked Sweet Potatoes with Candied Bacon and Marshmallows

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By Kathleen Ann
Kathleen, otherwise known as Bread Over Heels, is a Chicago-based food scientist and blogger who specializes in tasty treats.

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