Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle

A luxurious twist on twice-baked potatoes featuring sweet potatoes filled with a smooth, savory-sweet mixture of miso, ginger, and butter, topped with an irresistible bacon-sesame brittle and fresh scallions.

8 servings

2 hr 17 min

Published October 4, 2025

Ingredients

•4 slices bacon, cut into 1/2"-wide pieces
•⅓ cup sugar
•1 tablespoon sesame seeds
•6 medium sweet potatoes
•2 large eggs
•3 tablespoons unsalted butter
•2 tablespoons white miso
•1 piece ginger
•2 pieces scallion
•Ingredient info: White miso
•also called shiro miso
•can be found at Asian markets and amazon.com.

Cooking Instructions

1.
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
2 min
2.
Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
10 min
3.
Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
15 min
4.
Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
55 min
5.
Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
20 min
6.
Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.
35 min

Ingredients

•4 slices bacon, cut into 1/2"-wide pieces

•⅓ cup sugar

•1 tablespoon sesame seeds

•6 medium sweet potatoes

•2 large eggs

•3 tablespoons unsalted butter

•2 tablespoons white miso

•1 piece ginger

•2 pieces scallion

•Ingredient info: White miso

•also called shiro miso

•can be found at Asian markets and amazon.com.

Cooking Instructions

Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2 min

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.

10 min

Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

15 min

Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.

55 min

Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

20 min

Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

35 min