Twice-Baked Sweet Potatoes with Crème Fraîche and Crispy Bacon
Rebecca Haley-Park
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.