Twice-Baked Sweet Potato with Bacon and Green Onions

June 13, 2012

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.

Green onions are a sure bet with potatoes. Sometimes they’re called scallions, but I think I prefer green onions. You’ve probably heard the song “Green Onions” by Booker T. and the M.G.’s. It’s a goody and should get you going while cooking this recipe.

I cure and smoke my own bacon, and I get my salad greens from Peter LeBlanc’s Scenic Valley Farm in Margaree Valley. Delicious.

Enjoy!

Serves 4

Ingredients

• 3 medium sweet potatoes
• 6 slices bacon, roughly chopped
• 4-5 green onions, chopped
• 2 tablespoons butter
• pinch cayenne pepper
• 1/2 cup crème fraîche (or sour cream or greek yogurt)
• salt + ground black pepper

Preheat the oven to 400°F
Bake the sweet potatoes on a baking pan for 45-55 minutes or until you can easily pierce through it with a knife.
Let them cool for about 15 minutes.

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.

For 2 of the potatoes, split them in half and scoop most of the flesh out, leaving about 1/4″ on the borders. Take all the flesh out of the remaining potato.
Mash, then add the butter and the bacon-green onions mixture.
Season with salt and pepper to taste.
Spoon the mixture back into the skins and bake for another 20-25 minutes.
Serve with the crème fraîche.

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{ 10 comments… read them below or add one }

Vivian June 14, 2012 at 9:17 pm

I believe I have found my dinner for tonight. Thank you!

Reply

Bryan June 20, 2012 at 8:54 pm

No problem!

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Val June 15, 2012 at 4:23 pm

What a great idea for using sweet potatoes instead of regular ones. Would love to hear more about how you cure your own bacon. How long is that process?

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Bryan June 20, 2012 at 8:55 pm

It takes a couple days of curing, then you have to smoke it. I would say the whole process ranges from 3-6 days.

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kale June 20, 2012 at 12:20 pm

Brian, I absolutely love coming to your website because the food you prepare is the food I want to eat every day. So satisfying and approachable.

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kale June 20, 2012 at 12:22 pm

I’m sorry, I spelled your name wrong! **Bryan. :)

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Bryan June 20, 2012 at 8:53 pm

Thanks Kale, so glad you like the blog… it’s the food I eat everyday!

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Katherine @ Eggton October 12, 2012 at 9:58 pm

Looks delicious over there. It’s so awesome that you cure your own bacon. This is a very tiny detail, but I love the towel under the skillet. Just the perfect amount of the perfect towel peeking out!

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Kaitlyn February 25, 2014 at 4:21 pm

I was wondering, do you have instructions for curing and smoking your own bacon? I’ve tried it once and was a bit disappointed with the flavor, but I also didn’t smoke it. I’m not sure how you go about doing that and would love your help!

Reply

Bryan February 26, 2014 at 3:02 pm

Hi Kaitlyn,
Here’s a quick version of how I do my bacon.
Curing mixture is half coarse salt and half brown sugar, plus some crushed juniper berries and bay leaves.
I put the pork belly in this and make sure it’s covered all around. I leave it to cure for 2-3 days, and turn it around every day.
Rince it and it should be ready. It’s also good to leave it for a few days to sit, it seems to deepen the flavor.
From there I smoke it. It freezes really well so I usually do a big batch.
Hope this helps,
Bryan

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