Endive Spears with Sweet Potato, Bacon & Chives

Serves 8

by Tony Rosenfeld
from Fine Cooking
Issue 96
Last Edit Date: 11/23/2011 12:05:51 PM

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.

more about:

3 slices bacon, thinly sliced crosswise
1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh chives
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream

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.

nutrition information (per serving):
Calories (kcal): 50; Fat (g): 4; Fat Calories (kcal): 35; Saturated Fat (g): 2; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 100; Cholesterol (mg): 10; Fiber (g): 1;

Photo: Scott Phillips

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by man0fsteel, 1/1/2013What 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.

by mrwalt, 12/29/2012This is a great alternative to the overly sweet potato mixture we are used to. I could have done without the sour cream. It looks nice with the white topping but doesn't add anything to the taste. I thought it actually took away from the dish and took away flavor. This is done as an appetizer but It would be just as good as a side dish. Really good.

by allsbrow, 3/22/2012This was the favorite appetizer at my sister's baby shower. Unexpected, but easy and tasty. I will be making this one again!

by annehenrich, 11/23/2011I've made these at least a dozen times across the past 3 years, and they're a hit every single time. So simple, you can make them ahead, and everyone loves them. That's an absolute winner for a pre-dinner snack in my book.

by suckmygiraffe, 11/13/2011This is a FABULOUS fall appetizer! I made these to share at a potluck book club meeting and all the guests raved about them. This recipe is quite easy to prepare ahead of time and simply assemble right before serving. I am not a sweet potato fan however the mix of the salty, savory flavors along with the sweet potato... a perfect combination. Definitely give this recipe a try!

by GourmAndrya, 7/18/2011This recipe is perfect for tiding you and your guests over. It is light enough that you don't feel guilty about eating two or three spears, and filling enough that you don't really need any more than that. The flvaors are a delicious blend of sweet and savory and it mixes creamy, soft and crunchy textures as well. Definitely one of the best appetizers I've tried!

by dailygrind, 1/28/2009Easy, quick and simple to make, although I had my doubts when the bacon didn't render as quickly as I thought it might. Just keep tossing it about with the potato and it all comes together. I thought fixing the endive and spooning the mixture on the leaves would be too fiddly, but it wasn't bad at all. Interesting combination of flavors and pretty color combination. Makes a nice presentation, crunchy, and not too fattening. Recent dinner party guests loved it--a definite winner for me!