Stuffed Sweet Potato Recipe

When I saw a roasted sweet potato on the menu at Hinoki & the Bird, chef David Myers' restaurant in L.A.'s celeb-centric Century City neighborhood (and one of Esquire's 2013 Best New Restaurants), I wasn't inspired to order it in the least. What could he possibly do to a sweet potato that I couldn't do myself at home? 

He could put salted plum crème fraiche on it, that's what. And some Fresno chiles. And then he could roast up some gorgeous pieces of lardon, otherwise known as pork fat, and lay them on top. That's how you turn a seasonal side dish into a something people ask for again and again.

If you don't happen to have any salted plum crème fraiche, Fresno chiles or lardon hanging out in your pantry, there are still plenty of ways to make your sweet potatoes stand out. Myers' reader-friendly recipe below calls for bacon, piquillo peppers and crème fraiche sans the salted plum. 

Roasted Sweet Potatoes

Courtesy of David Myers, chef/owner of Hinoki & the Bird, Los Angeles, California

Serves 2

• 2 sweet potatoes, about 6 ounces each
• 2 tablespoons crème fraiche
• 1 teaspoon chives, chopped
• 1 teaspoon crushed black pepper
• 1 teaspoon Maldon sea salt
• 1 ounce bacon, roasted and chopped
• 1 can piquillo peppers, diced

Preheat the oven to 400 degrees. Wash sweet potatoes and place them on a sheet tray covered with aluminum foil. Roast until they are fully cooked, about 1 hour to 1 hour and 20 minutes, depending on the thickness or shape of the potatoes. While potatoes are cooking, roast bacon until crispy and set aside. 

Remove from oven and allow the potatoes to cool. Cut it in half lengthwise and place crème fraiche in the center, followed by black pepper, Maldon sea salt and chopped chives. Crumble bacon on top and follow with 4 pieces of diced piquillo peppers for color.