1Preheat the oven to 350°F. Lightly coat the sweet potatoes with olive oil and sprinkle with salt.
2Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes. Turn the oven up to 425°F.
3Scoop about 2 tablespoons out of each sweet potato half and place in a large mixing bowl. Arrange the sweet potato halves on a baking sheet.
4Add the cream, half the bacon, the jalapeño (if using), the cheese, and half the green onion to the bowl with the sweet potato pulp. Mix well. Fill the potato halves with the cream and bacon mixture and sprinkle with the remaining green onions. Bake until brown and bubbly, about 15 minutes. Sprinkle with the reserved bacon and serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.