I have been meaning to finish this recipe off for ages now. It seems the right time. Halloween is just around the corner, then Bonfire night (depending on where you live), and American Thanksgiving in the not too distant future. Not to mention, it is fall, and these are suited for the season.
These are a perfect starter or appetizer for any party this time of year. Every time I make them, they are a huge success. That reminds me that I must make them again soon. I used lettuce heart salad leaves in this recipe but you just as easily use endives. In fact, they would hold up better if you were planning to make them in advance. The lettuce hearts don't hold their crunch for long once filled. So, I would recommend you fill them and serve them straight away. Also, make sure you use the crispest lettuce possible. The filling can be made a few hours before and reheated just before serving.
Sweet Potato & Bacon Salad Cups
Makes 10 / Prep time: 20 minutes / Cook time: 20 minutes
10 Lettuce hearts
1 Sweet potato, peeled and diced small
8 strips of bacon, roughly chopped
2 Tablespoons of vegetable oil
Salt and pepper
1/2 Cup/120 ml of sour cream
Fresh chopped parsley (or chives if you prefer)
In a large skillet set over medium heat heat the oil. Tip in the sweet potatoes and stir well. Cook them over a medium to low heat until soft. About 8-10 minutes. Turn heat up to medium high and add the bacon to the skillet. Stir while cooking until the bacon becomes crisp. Maybe about another 5-7 minutes. Remove from heat and transfer to a plate lined with paper towels. Arrange your lettuce leaves on a serving plate and evenly spoon the filling into each lettuce cup. Top with sour cream and chopped parsley. Serve while hot and crisp. Delicious!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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