Bacon and Green Onion Twice-Baked Sweet Potatoes

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[Editor's Note: I've made twice-baked potatoes many times, but have never considered combining that technique with sweet potatoes—it's an innovative idea that sounds incredibly delicious! This could be something served as an everyday dish, but I've got it on the shortlist as a Thanksgiving side dish. It would work for those of us here in the U.S., or, this weekend, for our Canadian food-loving friends to the north! --Genie]

Twice-Baked Sweet Potato with Bacon and Green Onions

These twice-baked sweet potatoes have crispy, carmelized skins and a smooth tangy filling. Add a dollop of crème fraîche and indulge. Don’t ask me why crème fraîche is so hard to find. Until I started making it myself (cultures are from Glengarry) I never had occasion to try the stuff. Now, I love it in soups, curries, and anything that benefits from a rich, creamy kick.

Twice-Baked Sweet Potatoes

Image Credit: The Bite House, used by permission.

Read more from Twice-Baked Sweet Potato with Bacon and Green Onions at The Bite House

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