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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!

Recipe by Oxmoor House September 2012


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 45 mins
Serves 12 (serving size: 1 stuffed potato half)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

  • 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.

  • 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.


Cooking Light Real Family Food

Nutrition Facts

188 calories; fat 5.5g; saturated fat 1.7g; mono fat 2.5g; poly fat 0.8g; protein 3.9g; carbohydrates 31.2g; fiber 3.8g; cholesterol 25mg; iron 1mg; sodium 242mg; calcium 36mg.