CRACKLIN’ TASSO TWICE-
BAKED SWEET POTATOES
MAKES 4 SERVINGS
Topped with crushed cracklin’s and a
savory tasso mixture, this is the perfect
side for any occasion.
4 large sweet potatoes, scrubbed
2 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 cup shredded Gruyère cheese
¼ cup unsalted butter, softened
1 large egg, beaten
1 teaspoon chopped fresh rosemary
1 teaspoon ground black pepper
¼ cup fi nely diced tasso
½ cup crumbled cracklin’s
Garnish: chopped fresh rosemary- Preheat oven to 425°. Line a large
rimmed baking sheet with foil. - Place potatoes on prepared pan;
drizzle with 1 tablespoon oil; sprinkle
with 1 teaspoon salt. - Bake until fork-tender, about
45 minutes. Let cool for 10 minutes.
Cut a wedge out of the top third of
each potato, and scoop out pulp,
leaving a ¼-inch border. Return to
pan. Reduce oven temperature to
400°.
4. In a large bowl, using a potato
masher, mash together potato
pulp, cheese, butter, egg, rosemary,
pepper, and remaining 1 teaspoon
salt until smooth. Spoon into potato
shells.
5. Bake until light golden brown,
about 20 minutes.
6. Meanwhile, in a small saucepan,
heat remaining 1 tablespoon oil over
medium-high heat. Add tasso; cook
until browned, about 3 minutes.
Remove from heat, and stir in
cracklin’s. Top potatoes with tasso
mixture; garnish with rosemary,
if desired.