Holiday Stuffed Sweet Potatoes with Bacon, Pecans and Sage

Step 1: Preheat the oven to 200°C / 400°F (180°C fan forced).

Step 2: Prick the potato skins 15 times with a fork. Place the potatoes on a foil-lined baking tray and bake for 75 minutes, or until soft all the way through. Check with a butter knife.

Step 3: Once the potatoes are cooked, let them cool for 10 minutes, just until you can handle them. Cut each potato in half lengthwise, then scoop out the flesh, leaving a 0.5 cm (0.2-inch) wall. Use a tea towel if the potatoes are hot. Put the flesh in a bowl.

Step 4: Mash the potato flesh with a fork. Add the browned butter, 1/2 teaspoon salt, pepper, garlic powder, onion powder and paprika. Add half of the pecans, bacon and cheese, reserving the rest for the topping. Stir until combined.

Step 5: Place the potato halves on a paper-lined baking tray and divide the filling evenly among them. Sprinkle with the remaining cheese and bake for 25 minutes, until the cheese is melted.

Step 6: Top with the reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes.

Step 7: Rest for 5 minutes, then serve.

Step 8: Prepare these components while the potatoes are baking.

Step 9: Melt the butter in a small silver pan or saucepan over medium heat. Let it simmer for 3 to 5 minutes, stirring occasionally, until you can see little golden-brown bits by pushing the foam aside and it smells nutty. Immediately pour it, including the golden bits, into a small bowl and set aside.

Step 10: Heat a non-stick pan over medium-high heat. Add the pecans and toast for 2 to 3 minutes, until they have golden spots. Transfer them to a cutting board, let them cool, then finely chop.

Step 11: Add the bacon to the same pan over medium heat. When the fat starts to melt, turn the heat up to medium-high and cook until golden, 4 to 5 minutes. Scoop out the bacon with a slotted spoon and put it in a small bowl, leaving the fat in the pan.

Step 12: With the pan still over medium-high heat, add the panko topping ingredients. Stir until golden, about 2 minutes, then scrape the mixture into a bowl.