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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