Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping

<p>Twice-Baked Sweet Potato Boats with Bacon-Pecan Topping</p>
Photo: Oxmoor House

Every year, Williams-Sonoma holds a competition among their corporate employees for the best Thanksgiving side dishes. This recipe is adapted from Rachel Thur's winning recipe. I enjoyed it so much that I served it at Thanksgiving the following week, and everyone asked for the recipe. It must be something about the contrast of smooth sweet potatoes, salty bacon, and crunchy pecans mixed with the right amount of brown sugar. I owe you one, Rachel!


Serves 12 (serving size: 1 stuffed potato half)

Total time: 1 Hour, 45 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 188
Caloriesfromfat 0.0 %
Fat 5.5 g
Satfat 1.7 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 3.9 g
Carbohydrate 31.2 g
Fiber 3.8 g
Cholesterol 25 mg
Iron 1 mg
Sodium 242 mg
Calcium 36 mg


6 (8-ounce) sweet potatoes
2 teaspoons olive oil
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, softened
1/4 cup chopped pecans
4 bacon slices, cooked and crumbled
1/4 cup granulated sugar
1/4 cup 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg


1. Preheat oven to 400°.

2. Scrub potatoes; pat dry with paper towels. Rub potatoes with olive oil. Place on a foil-lined baking sheet. Bake at 400° for 1 hour and 5 minutes or until tender. Cool slightly on pan.

3. While potatoes cook, combine brown sugar and flour, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in pecans and bacon.

4. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell. Place pulp in a food processor. Add granulated sugar and remaining ingredients; process until smooth. Spoon potato mixture evenly into shells; top evenly with brown sugar mixture. Bake at 400° for 20 minutes or until thoroughly heated.