Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle

Ingredients

• 4 slices bacon cut into 1/2"-wide pieces
• 2 large eggs 
• 1 tablespoon sesame seed 
• 0.3 cup sugar 
• 36 ounces sweet potatoes and into 
• 3 tablespoons butter unsalted room temperature
• 2 tablespoons miso white (fermented soybean paste)

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• sieve
• aluminum foil
• spatula

Directions

1. Line a rimmed baking sheet with a siliconebaking mat or parchment paper.
2. Cook bacon in a medium nonstick skilletover medium heat until most of the fat isrendered and bacon is starting to crisp.
3. Transfer bacon to a sieve set over a smallbowl; reserve drippings.
4. Return bacon, 1 tablespoon drippings, sugar,and sesame seeds to same skillet. Cook overmedium heat, stirring frequently, until sugarturns the color of milk chocolate, about5 minutes.
5. Transfer mixture to preparedbaking sheet and use a spatula to spreadout evenly; let cool. Break brittle into shards.DO AHEAD: Can be made 1 day ahead. Storeairtight at room temperature.
6. Preheat oven to 400°F.
7. Place sweetpotatoes on a foil-lined baking sheet. Roastuntil tender, 45-55 minutes.
8. Let sit until coolenough to handle.
9. Slice potatoes in half lengthwise.Working over a large bowl, scoop out fleshfrom 8 halves, leaving a 1/2"-thick layer insideskins.
10. Place potato halves on same foil-linedbaking sheet. Scoop flesh from remaining4 halves; discard skins. Mash flesh with awhisk; add eggs, butter, miso, and gingerand stir until mixture is smooth. Spoon orpipe filling into reserved skins. DO AHEAD:Can be made 6 hours ahead. Cover and chill.
11. Bake potatoes until the tops are lightlypuffed and golden brown, 30-35 minutes(potatoes will take longer if they've beenchilled). Top potatoes with bacon-sesamebrittle and scallions.