Cracklin’ Tasso Twice-Baked Sweet Potatoes

Topped with crushed cracklin’s and a savory tasso mixture, this is the perfect side for any occasion.

Cracklin' Tasso Twice-Baked Sweet Potatoes
Makes 4 Servings
  • 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 finely diced tasso
  • ½ cup crumbled cracklin’s
  • Garnish: chopped fresh rosemary
  1. Preheat oven to 425°. Line a large rimmed baking sheet with foil.
  2. Place potatoes on prepared pan; drizzle with 1 tablespoon oil; sprinkle with 1 teaspoon salt.
  3. 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.