For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from the oven; let cool slightly.
Step 2
Line a rimmed baking sheet with foil; fit with a wire rack. Arrange the bacon strips on the rack, and sprinkle with the brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from the oven; let cool slightly, and roughly chop. Set aside.
Step 3
Melt 1 tablespoon butter in a small skillet over medium heat. Add the shallots; sauté until soft and fragrant, about 2 minutes. Add the rosemary, and cook 1 minute more. Remove from heat, and set aside.
Step 4
Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch border all around the potato halves; set the halves aside on a baking sheet.
Step 5
Place the flesh in the bowl of an electric mixer fitted with the paddle attachment. Add the remaining 2 tablespoons butter and the reserved shallot mixture, egg, cream, and Gruyère. Mix well until combined. Season with salt and pepper.
Step 6
Transfer the mixture to a pastry bag fitted with a star tip; pipe into the reserved halves. Bake until golden, about 20 minutes. Remove from the oven. To serve, garnish with the Gruyère, rosemary, and reserved bacon.
