Servings: 8

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.

Ingredients

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

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

Preparation

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.

(9 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Belgian Endive
IN THIS RECIPE
Crème Fraîche
IN THIS RECIPE
Bacon
FEATURED
Chinese Black Rice

Reviews

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Reviews (9 reviews)

Krispie | 12/01/2019
This was delicious and super easy. I made them for a starter at Thanksgiving (and in lieu of a sweet potato dish since I’m the only sweet potato fan) and everyone loved them, including the kids. I will be making them again for Christmas!
user-369206 | 01/15/2017
These little things pack quite a delicious punch, full of interesting combinations of flavors. Very good recipe.
man0fsteel | 01/01/2013
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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What We're Cooking Now

Name: Endive Spears with Sweet Potato, Bacon & Chives
Yield: 8 servings
Cuisine: American
Ingredients: 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