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1
Preheat the oven to 400F.
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2
Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes.
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3
Remove from the oven; let cool slightly.
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4
Line a rimmed baking sheet with foil; fit with a wire rack.
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5
Arrange the bacon strips on the rack, and sprinkle with the brown sugar.
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6
Cook until well glazed and crisp, 12 to 15 minutes.
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7
Remove from the oven; let cool slightly, and roughly chop.
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8
Set aside.
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9
Melt 1 tablespoon butter in a small skillet over medium heat.
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10
Add the shallots; saute until soft and fragrant, about 2 minutes.
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11
Add the rosemary, and cook 1 minute more.
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12
Remove from heat, and set aside.
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13
Slice each potato in half lengthwise.
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14
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.
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15
Place the flesh in the bowl of an electric mixer fitted with the paddle attachment.
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16
Add the remaining 2 tablespoons butter and the reserved shallot mixture, egg, cream, and Gruyere.
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17
Mix well until combined.
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18
Season with salt and pepper.
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19
Transfer the mixture to a pastry bag fitted with a star tip; pipe into the reserved halves.
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20
Bake until golden, about 20 minutes.
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21
Remove from the oven.
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22
To serve, garnish with the Gruyere, rosemary, and reserved bacon.
