Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet

They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes.  The starchy sweetness that makes this tuber such a...
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They say your greatest strength is also your biggest
weakness, which certainly is true when it comes to sweet potatoes.  The starchy sweetness that makes this tuber such
a popular holiday side dish, is also its fatal flaw, since, for me at least, it
quickly leads to palate fatigue. After a few bites of mashed sweet potatoes, or sweet potato
casserole, I’m pretty much over the experience, and I’m reaching for the
cranberry sauce to reset my tongue, but here we’ve mixed in a few ingredients
specifically selected to cut that sweetness, and push this much closer to the
savory side of town.

Lime, jalapeño, and sharp cheddar may seem like odd choices
here, but paired with the green onions, and bacon, they work wonders, and I had
no problem finishing a whole sweet potato. And by whole, I mean two. By the
way, these orange-fleshed sweet potatoes are often sold as “yams,” but they’re
not, in case that ever comes up in conversation.

Besides all the obvious reasons, this is a great choice for
your Thanksgiving table, since you can prep it ahead of time, and then bake
them when you’re ready to serve.  They will
also stay hot for quite a while, which is another reason they’re nice around
the holidays, when oven space can be limited. So, whether you make these for a special
occasion, or some completely un-special weeknight meal, I really do hope you
get give these loaded, twice-baked sweet potatoes a try soon. Enjoy

Ingredients for 4 portions:

4 orange-fleshed sweet potatoes, scrubbed clean

8 ounces bacon, sliced

1/3 cup sliced green onions

1/4 cup diced jalapeno

1/2 cup grated sharp white cheddar cheese, plus a little bit
for the top

2 tablespoons crème fraiche, or sour cream

2 teaspoons fresh lime juice

salt, freshly ground black pepper, and cayenne to taste

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