1Preheat the oven to 350°F. Lightly coat the sweet potatoes with olive oil and sprinkle with salt.
2Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes. Turn the oven up to 425°F.
3Scoop about 2 tablespoons out of each sweet potato half and place in a large mixing bowl. Arrange the sweet potato halves on a baking sheet.
4Add the cream, half the bacon, the jalapeño (if using), the cheese, and half the green onion to the bowl with the sweet potato pulp. Mix well. Fill the potato halves with the cream and bacon mixture and sprinkle with the remaining green onions. Bake until brown and bubbly, about 15 minutes. Sprinkle with the reserved bacon and serve.
No, the two root vegetables are not really interchangeable.
How to Make Mashed Potatoes with Margo True
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish. (Click here for Margo's mashed potatoes recipe.)
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.