Sweet Potatoes with Miso Bacon and Maple Crème Fraîche

By on August 28th, 2013 / / 1 Comment

Sweet Potatoes with Miso Bacon and Maple Creme Fraiche The Hopeless Housewife

Just looking at this bowl of Sweet Potatoes with Miso Bacon and Maple Crème Fraîche makes me happy. So many things I love are sitting in that bowl in front of me, I just can’t take it! The miso bacon is like eating candy– sweet and savory, just perfect for the buttery sweet potatoes. The maple crème fraîche has a hint of maple and makes for a delicious, cool and creamy partner to the warm sweet potatoes and miso bacon. Enjoy! xE

Yield: 4 servings

Sweet Potatoes with Miso Bacon and Maple Crème Fraîche

Sweet Potatoes with Miso Bacon and Maple Crème Fraîche


*For the Miso Glaze:*

  • 1/4 cup white miso
  • 2 tablespoons maple syrup
  • 1/2 cup rice wine vinegar
  • 1/3 cup mirin
  • 6 strips bacon

*For the Sweet Potatoes:*

  • 3 sweet potatoes, peeled and diced into 1 inch pieces.
  • 4 Tbsp butter
  • 3 Tbsp heavy cream
  • 1/2 tsp salt

*For the Maple Crème Fraîche:*

  • 1/2 cup crème fraîche
  • 2 tbsp maple syrup


  1. Preheat oven to 375 degrees.
  2. Start the miso glaze. In a saucepan, book miso, maple syrup, wine vinegar and mirin together. Whisk together and reduce on low heat, stirring occasionally until mixture is thick and glossy.
  3. Meanwhile, lay bacon on parchment paper on baking sheet and place in preheated oven for about 12 minutes or until bacon is cooked. Remove from oven, place bacon on a new pan with new parchment paper. Heavily glaze bacon with the miso syrup and bake for about 3 minutes, making sure the miso doesn't burn. Remove from oven and cut into 1/2 inch pieces and set aside.
  4. Start the potatoes. While bacon and glaze are cooking, steam sweet potatoes in an 8 quart saucepan with steam basket until tender, about 10 minutes. Put sweet potatoes through a potato ricer to form a mash and back in saucepan. Add butter, heavy cream, salt and mix with a hand mixer until smooth.
  5. Make the maple crème fraîche. In a small glass bowl, mix together crème fraiche and maple syrup. Place in refrigerator to keep cool.
  6. Transfer sweet potatoes to plates or bowls and drizzle with crème fraîche and top with miso bacon. Serve immediately.





show comments one response

  • Traci says:

    Hi…we used this dish for Thanksgiving – the BEST sweet potato dish we’ve had!! I’ve listed it on my website (http://lottamadness.com/home/2013/11/29/thanksgiving-dinner/)

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