Sweet Potato & Bacon on Endive Spears

I love appetizers! I would take an appetizer over dessert any day. I like having quick and easy things to make in case I have last minute company, or I just want a snack. Another bonus with this recipe...my kids love sweet potatoes! Some people, including my kids, may not love the bitterness of the endive. Make it with the hearts of romaine lettuce or whatever you would like to try. This recipe came from Fine Cooking magazine.

3 slices bacon, thinly cut crosswise
1 small sweet potato, peeled and cut into a 1/4 inch dice
kosher salt and freshly ground black pepper
3 Tablespoons fresh chives, thinly sliced
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream

Saute bacon over medium heat for about 3 minutes or until it has rendered some of it's fat. Add the sweet potato and about 1/4 teaspoon each of the salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, about 8 minutes. Stir in 2 tablespoons of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Prepare the endive~ slice 1/2 inch off the bottom of the endive heads so the outer leaves break free. Cut another 1/2 inch off the bottom to let more leaves free. Repeat until all the larger leaves are free. If you would like them to be the same length, line up the leaves and cut the bottoms to even them out. Wash and dry the leaves.

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.