Description
These twice-baked sweet potatoes feature crispy, caramelized skins and a smooth, tangy filling, topped with bacon and green onions for a savory delight.
Ingredients
Units
Scale
- 3 medium sweet potatoes
- 6 slices bacon, roughly chopped
- 4-5 green onions, chopped
- 2 tablespoons butter
- Pinch of cayenne pepper
- 1/2 cup crème fraîche (or sour cream or Greek yogurt)
- Salt and ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sweet potatoes on a baking pan and bake for 45-55 minutes, or until you can easily pierce through them with a knife. Allow them to cool for about 15 minutes.
- While the sweet potatoes are cooling, sauté the bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins to maintain their shape.
- In a bowl, mash the sweet potato flesh with butter, cayenne pepper, crème fraîche, and salt and pepper to taste. Stir in the crispy bacon and chopped green onions, reserving some for garnish.
- Spoon the mixture back into the sweet potato skins, mounding it slightly.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crispy.
- Garnish with the reserved green onions and serve warm with an extra dollop of crème fraîche, if desired.
Notes
Crème fraîche can be substituted with sour cream or Greek yogurt, but avoid artificially soured cream for best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9
- Sodium: 600
- Fat: 18
- Carbohydrates: 45
- Fiber: 6
- Protein: 8
- Cholesterol: 45