Twice Baked Sweet Potato with Leeks and Rosemary

Ingredients 

 4 slices bacon, cut into 1/2-inch-wide pieces 

 6 medium sweet potatoes (6–8 ounces each)

 6 leeks 

 1 tbsp garlic, minced 

 1 large egg

 1/4 cup cream

 2 tsp fresh rosemary

 1/2 tsp salt

 1/4 tsp garlic powder

 2-3 tbsp honey, warmed until liquid 

Preparation

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. 

Meanwhile, preheat oven to 400°. Rub a liberal amount of reserved bacon drippings evenly over each potato. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle. 

In 1 tablespoon of reserved bacon fat, saute leeks until soft. Add garlic and cook for 2 more minutes. Stir in crumbled bacon. Remove from heat.

When potatoes are cool, scoop out insides and place in blender or food processor. Add 1 egg, 1/4 cup of cream, 2 tsp fresh rosemary, 1/2 tsp salt, and 1/4 tsp garlic powder. Process until smooth and creamy. 

Rub potato skins with a couple tablespoons of honey.  Spoon or pipe filling back into skins. Top with bacon-leek mixture. Bake for an additional 15-20 minutes, or until potato filling is slightly puffy and leeks are crisp.