Loaded Sweet Potatoes With Kimchi and Bacon

Preparation

1. Step 1

   Heat the oven to 425 degrees. Spread the sweet potatoes and bacon on a sheet pan in a single layer. Prick the sweet potatoes in several spots with a fork or paring knife. Roast for about 15 minutes, until bacon is crisp. 

2. Step 2

   Using tongs, remove the bacon from the pan and put the slices on a paper towel to cool. Rotate the sweet potatoes so they are coated in bacon fat. 

3. Step 3

   Reset the oven temperature to 375 degrees, return the sheet pan with the sweet potatoes to the oven and cook until the potatoes can be easily pierced all the way through with a paring knife, 35 to 45 minutes. 

4. Step 4

   Meanwhile, chop the bacon and the kimchi into bite-size pieces. (If you have kitchen shears, you can just insert them into the kimchi jar and snip the cabbage into bits.)

5. Step 5

   Remove the sheet pan from the oven. Slit the sweet potatoes lengthwise and carefully pull them open like a book. (They will be hot and steamy.) Move the sweet potatoes to one side of the pan and combine the kimchi and its juices with the chopped bacon on the other. Stir to warm through and to incorporate the bacon fat into the kimchi. 

6. Step 6

   Season the sweet potato flesh generously with salt and mash it slightly using a fork, just to loosen and fluff. Divide the kimchi topping among the sweet potatoes, then generously drizzle each with honey. Arrange the mozzarella slices on top. 

7. Step 7

   Turn the broiler on high and broil the topped sweet potatoes 6 to 8 inches from the heat source until the mozzarella is melted, about 3 minutes. Serve, drizzled with more honey, if desired.