INGREDIENTS
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4 large sweet potatoes, skin on, washed and scrubbed clean
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10 slices thick-cut bacon, cut into bite-size pieces
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2 leeks, washed, trimmed, and thinly sliced crosswise
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2 Nova Spy or Northern Spy apples, peeled and chopped into ½” pieces
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1 tablespoon fresh sage, finely minced
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1 tablespoon fresh thyme, finely minced
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1 teaspoon fresh rosemary, finely minced
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Kosher salt
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Freshly ground pepper
CHEDDAR MORNAY SAUCE:
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1 tablespoon unsalted butter
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1 tablespoon all-purpose flour
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2/3 cup whole milk
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2/3 cup grated white cheddar
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Sprinkle of nutmeg
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Kosher salt
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Freshly ground pepper
INSTRUCTIONS
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Preheat oven to 400 F.
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Place potatoes directly on a baking rack set inside a baking sheet, and place it in the oven. Bake roughly 45 to 55 minutes, depending on the size of the potatoes. Remove and let cool slightly before handling.
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While the sweet potatoes are baking, cook bacon in a medium skillet over medium-low heat until crisp and golden brown. Transfer with a slotted spoon to a paper towel lined plate to drain. Remove all but 1 tablespoon of the bacon fat from the pan and add apples, leeks, and herbs (rosemary, sage, and thyme) to the skillet. Season with Kosher salt and freshly ground pepper. Cook over medium heat, stirring occasionally, until apples are soft and begin to caramelize, about 7 minutes. Add the cooked bacon back into the pan and cook for 1 more minute.
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Meanwhile, melt butter in a small saucepan over medium-low heat. Whisk in the flour and cook, stirring frequently for about 1 minute, until mixture is a bit golden. Whisk in milk until fully incorporated with roux and no clumps remain. Cook, stirring often, until the milk mixture thickens to a runny sauce consistency, about 5-10 minutes. Remove from the heat and stir in the cheeses until fully melted. Season with a sprinkle of nutmeg, Kosher salt, and freshly ground pepper.
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Split open each sweet potato and top with the cheddar mornay sauce and apple mixture. Devour immediately.
| Adapted from Shared Appetite