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 tbsp (30 ml) butter
- Pinch of cayenne pepper
- 1/2 cup (120 ml) 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