Twice-Baked Sweet Potatoes With Bacon-Sesame Brittle

• 4 slices bacon, cut into 1/2"-wide pieces
• 1/3 cup sugar
• 1 tablespoon sesame seeds
• 6 medium sweet potatoes (6-8 ounces each)
• 2 large eggs
• 3 tablespoons unsalted butter, room temperature
• 2 tablespoons white miso (fermented soybean paste)
• 1 2/3" piece ginger, peeled, finely grated (about 2 teaspoons)
• 2 1" pieces scallion (dark-green parts only), thinly sliced lengthwise

1. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
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.
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:
4. Preheat oven to 400u0b0F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
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:
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.

bacon, sugar, sesame seeds, sweet potatoes, eggs, unsalted butter, white miso, ginger, scallion

Taken from www.epicurious.com/recipes/food/views/twice-baked-sweet-potatoes-with-bacon-sesame-brittle-394716 (may not work)