A delightful twist on the classic twice-baked sweet potatoes, packed with savory flavors and a creamy texture.
Preheat your oven to 375°F and place the sweet potatoes on a baking sheet.
Pierce the sweet potatoes with a fork to allow steam to escape during baking.
Bake the sweet potatoes for about 50-60 minutes, or until they are tender when pierced with a fork.
Baking time may vary depending on the size of the sweet potatoes.
While the sweet potatoes are baking, heat olive oil in a skillet over medium heat and sauté the diced onion until golden and caramelized.
Stir the onions occasionally to prevent them from burning.
Add the diced pancetta to the skillet and cook until crispy, then remove from heat.
Drain excess fat from the pancetta if necessary.
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a mixing bowl.
Be careful not to tear the potato skins as you'll need them for stuffing.
Mash the sweet potato flesh with cream cheese, caramelized onions, salt, and black pepper until smooth.
Adjust the seasoning to taste at this stage.
Fold in the crispy pancetta and shredded cheddar cheese into the mashed mixture.
Reserve a small amount of cheese for topping if desired.
Fill the empty sweet potato skins with the prepared mixture and place them back on the baking sheet.
Pack the filling firmly into the skins to ensure even baking.
Bake the stuffed sweet potatoes at 375°F for 20-25 minutes, or until the tops are golden and slightly crispy.
For extra crispiness, broil the tops for the last 2-3 minutes.
Serve the loaded twice-baked sweet potatoes warm, garnished with additional cheese or fresh herbs if desired.
Pair with a fresh salad or grilled protein for a complete meal.
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