Twice-Baked Sweet Potato with Bacon and Green Onions

These twice-baked sweet potatoes have crispy, carmelized skins and a smooth tangy filling. Add a dollop of crème fraîche and indulge.
By Bryan Picard

These twice-baked sweet potatoes have crispy, carmelized skins and a smooth tangy filling. Add a dollop of crème fraîche and indulge. Don’t ask me why crème fraîche is so hard to find. Until I started making it myself (cultures are from Glengarry) I never had occasion to try the stuff. Now, I love it in soups, curries, and anything that benefits from a rich, creamy kick.

Crème fraîche is similar to sour cream but less sour and with a higher fat content. You can, of course, substitute sour cream, but avoid the artificially soured kind. It doesn’t really taste good.

Twice-Baked Sweet Potato with Bacon and Green Onions
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Side, Lunch
Serves: 4-6
Ingredients
  • 3 medium sweet potatoes
  • 6 slices bacon, roughly chopped
  • 4-5 green onions, chopped
  • 2 tablespoons butter
  • pinch cayenne pepper
  • ½ cup crème fraîche (or sour cream or greek yogurt)
  • salt + ground black pepper
Instructions
  1. Preheat the oven to 400°F
  2. Bake the sweet potatoes on a baking pan for 45-55 minutes or until you can easily pierce through it with a knife.
  3. Let them cool for about 15 minutes.
  4. Meanwhile, sauté the bacon in a frying pan on medium heat until the bits are crispy, this should take about 10-15 minutes. Remove pan from the heat and stir in the green onions. Set aside.
  5. For 2 of the potatoes, split them in half and scoop most of the flesh out, leaving about ¼? on the borders. Take all the flesh out of the remaining potato.
  6. Mash, then add the butter and the bacon-green onions mixture.
  7. Season with salt and pepper to taste.
  8. Spoon the mixture back into the skins and bake for another 20-25 minutes.
  9. Serve with the crème fraîche.

Bryan Picard

Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.

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