This handy appetizer impresses everyone,
simple to make,and full of flavor,easy to eat.

Ingredients
3 slices bacon crosswise thinly sliced
1 2/3 cups sweet potatoes, or yams peeled and dice into 1/4-inch
1 x kosher salt to taste
1 x black pepper to taste
4 tablespoons chives thinly sliced
2 each belgian endive medium size
1/3 cup sour cream, light

Directions
Cook bacon in large nonstick skillet over medium heat
until it has rendered some fat, 3 to 5 minutes.
Add diced sweet potato and 1/4 teaspoon each
kosher salt and pepper or to taste.
Cook and stir often, until sweet potato is
tender and bacon starts crispy, 6 to 9 minutes.
Stir in 2 tablespoons of chives
and season with more salt and pepper to taste.
Let cool for bout 2 minutes.
Slice the bottom 1/2 inch off endives,
so some of outer leaves break free.
Cut another 1/2 inch off and break some more leaves free.
Keep doing until all larger leaves are free.
(You should have about 20.)
If you desire, trim leaves so they're all the same length.
Save remaining endive for salad.
Arrange endive leaves on a large platter.
Spoon sweet potato mixture near the bottom of the leaves.
Top each with a dollop of sour cream
and then sprinkle with the remaining chives.
Let sit for up to 20 minutes before serving.