Sweet Potato and Bacon in Endive
5-6 slices bacon, thinly sliced crosswise
2 small sweet potatoes, peeled and cut into ¼-inch cubes
Salt and pepper
4 tbs. thinly sliced fresh chives
3 California endive, cut across into ½” pieces
½ cup crème fraiche
- Cook the bacon over medium heat until it has rendered some of its fat, about 4-5 minutes.
- Add the sweet potato and salt & pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, about 6 to 8 minutes. Stir in 3 tbs. of the chives and season with salt and pepper to taste.
- Slice the bottom ½ of the three endives and separate the leaves. (This should render about 30-36 leaves.)
- Set the endive leaves on a platter. Spoon the sweet potato and bacon mixture onto the bottom half of each leaf. Top each with a dollop of crème fraiche and sprinkle with remaining chives.
Wine Suggestion: Spicy Zinfandel (i.e. Yorba ’08 Zinfandel)