This festive appetizer pleases both the cook and guests. It’s quick and easy, a perfect blend of both sweet and savory, and it’s just enough to tide everyone over until the big meal comes.
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Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.
Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they’re all the same length. Save the remaining endive for a salad.
Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.
These little things pack quite a delicious punch, full of interesting combinations of flavors. Very good recipe.
What a great way to incorporate sweet potatoes into a fall/winter inspired dish.I changed things a bit as the endive didn't look great at the market so I used hearts of romaine lettuce leaves. While they don't hold the mixture as well as the concave endive leaves, they still tasted great.I used sour cream and added a little bbq sauce - it goes quite well with the smokey bacon and adds a touch of sweetness too.I've already made this again since Christmas dinner - it's that easy and good! Reheats well too.
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