Sweet potatoes are like the unsung heroes of comfort food, right? They’ve got that perfect balance of sweet and savory that feels like a warm hug on a chilly day. This twice-baked version—oh, just wait until you try it—turns them into little pockets of joy, really.
Steps
- Preheat your oven to 400 degrees F (200 degrees C).
- Arrange the sweet potatoes on a baking sheet. Puncture them with a knife, drizzle with olive oil, and rub to coat evenly.
- Bake the sweet potatoes until they are fully tender, approximately 35 minutes.
- While the potatoes bake, cook the diced bacon in a pan over medium heat until crispy and the fat becomes foamy, about 4 to 5 minutes. Add sliced green onions and diced jalapeños, stirring for another minute. Remove from heat and set aside.
- Allow the sweet potatoes to cool until they can be handled safely. Keep the oven on. Slice off the top third of each sweet potato at a 45-degree angle. Scoop out the flesh from both sections, leaving a 1/4-inch layer in the bottom halves to form shells.
- Season the scooped sweet potato flesh with salt, black pepper, and cayenne pepper. Add 1/2 cup of shredded cheese, creme fraiche, and lime juice. Mash everything together and incorporate the bacon mixture. Fill the sweet potato shells with this mixture and sprinkle the remaining cheese on top.
- Place the filled sweet potato shells back in the oven and bake until thoroughly heated and the tops begin to brown, about 20 to 25 minutes.
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Ingredients
- 4 medium orange-fleshed sweet potatoes
- ½ tablespoon olive oil
- 1 (8 ounce) package of bacon, diced
- ? cup green onions, sliced
- ¼ cup jalapeño peppers, diced
- Salt, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste
- ½ cup sharp white Cheddar cheese, shredded
- 2 tablespoons crème fraîche
- 2 teaspoons lime juice, freshly squeezed
- 2 tablespoons sharp white Cheddar cheese, shredded (additional, or to taste)
Nutritional Values
Calories: 1856 | Total Fat: 76g | Saturated Fat: 36g | Cholesterol: 200mg | Sodium: 2960mg | Total Carbohydrate: 236g | Dietary Fiber: 36g | Total Sugars: 52g | Protein: 64g | Vitamin C: 48mg | Calcium: 912mg | Iron: 8mg | Potassium: 4492mg
FAQ
- Can I substitute the crème fraîche in the recipe?
- Yes, you can replace crème fraîche with sour cream or regular heavy cream if preferred.
- What size of sweet potatoes should I use for this recipe?
- It’s best to choose sweet potatoes that are similar in width rather than length to ensure even cooking.
- Is it necessary to use both the top and bottom halves of the sweet potatoes?
- Yes, the recipe involves scooping out the flesh from both halves, leaving at least 1/4 inch in the shells to maintain their structure.
- How long should I bake the filled sweet potatoes?
- After filling, bake them in the oven for an additional 20 to 25 minutes until they are heated through and the tops are slightly browned.
- What can I do if I don’t like spicy foods?
- You can reduce or omit the jalapeño peppers and cayenne pepper according to your spice tolerance.
Tips
- Choose sweet potatoes that have a similar size in thickness rather than length to ensure they cook evenly.
- You can replace crème fraîche with sour cream or heavy cream if preferred, offering a more accessible or cost-effective alternative without altering the dish’s flavor too much.
- When slicing the sweet potatoes, hold the knife at a 45-degree angle to create a stable base for filling and baking.
- After initially baking the sweet potatoes, allow them to cool sufficiently before handling to prevent any burns and make scooping out the flesh easier.
Equipment
- Baking sheet
- Potato masher
