For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.

　　

Ingredients

serves 6

　　3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well

　　4 ounces smoked bacon, sliced

　　2 tablespoons dark-brown sugar

　　3 tablespoons unsalted butter, softened

　　2 small shallots, finely minced

　　1 teaspoon minced fresh rosemary, plus more for garnish

　　1 large egg

　　2 tablespoons heavy cream

　　2 ounces Gruyère cheese, finely grated, plus more for garnish

　　Coarse salt and freshly ground pepper

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.