1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Slice sweet potatoes in half lengthwise and rub oil on all sides. Bake cut side down until tender, 30 to 32 minutes. Transfer to a plate and cool for 15 to 30 minutes. Keep oven on.

2. In a small bowl, stir together panko, 2 Tbsp. of the bacon, and 1/4 cup of the cheese. Set aside.

3. In a separate medium bowl, whisk together egg, sour cream, mustard, pepper, remaining 2 Tbsp. bacon, and remaining 1/4 cup cheese.

4. When the sweet potatoes are cool enough to handle, use a teaspoon to carefully scoop out the flesh from each half into a medium bowl, leaving about 1/4 inch of flesh on all sides. Return the scooped-out skins to the baking sheet, cut-side up.

5. Mash the flesh with a fork or potato masher. Stir 2 Tbsp. of the mashed sweet potatoes into the egg mixture until evenly blended. Add remaining sweet potatoes to the egg and stir until evenly blended. Scoop this mixture into the empty skins. Note: The recipe may be prepared to this point in advance. Cover sweet potatoes with plastic wrap and store, refrigerated, for up to 3 days. Refrigerate panko topping separately.

6. When ready to serve, divide the panko mixture over the top of the sweet potatoes. Bake until topping is lightly browned and crisp, about 20 minutes (30 minutes if made ahead of time and refrigerated). Serve immediately.

Source: Hannaford fresh Magazine, November - December 2014