Twice-Baked Sweet Potatoes with Crème Fraîche and Crispy Bacon
Smooth, creamy, smoky, and snackable, these potato halves may be served as an appetizer, snack, or main course, depending on how you slice ’em. For a make-ahead meal, bake potatoes up to 2 days in advance and refrigerate. Start at the second step and increase the second baking time to 45 minutes.
- 2 sweet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Ground black pepper, to taste
- ¾ cup crème fraîche
- ¼ teaspoon maple syrup
- ⅛ teaspoon cinnamon
- 8 slices smoked bacon, cooked until very crisp, broken into shards
- Heat oven to 400°F. Scrub sweet potatoes, dry, and prick all over with a fork. Drizzle potatoes with olive oil, salt, and pepper. Wrap in aluminum foil and bake 55 minutes or until fork-tender. Let cool.
- Once cool enough to handle, halve potatoes. Scoop flesh into a bowl, leaving a half-inch lining in the skins. Add crème fraîche, maple syrup, and cinnamon to the bowl, and whip with a hand or stand mixer until smooth. Add salt and pepper to taste.
- Spoon or pipe whipped filling back into skins, and bake an additional 30 - 35 minutes, until lightly puffed and browned. Let cool briefly, then garnish with bacon and serve.
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