Recipe for Baked Sweet Potato baked topped with chive sour cream, crispy bacon and an avocado salsa
1 sweet potatoes – dice (3cm)
75g streaky bacon
75ml sour cream
3g fresh chives – chop
1/2 tomato – dice finely
1/2 avocado – dice
1/2 fresh chilli – slice finely
5g fresh coriander – chop coarsely
1/2 lemon – juice
olive oil, salt and pepper (from your pantry)
paper towels (from your pantry)
Prepare ingredients as indicated above.
Preheat the oven to 180⁰C. Cut the sweet potatoes into quarters lengthways. Place them on a baking tray and rub with a little olive oil and salt. Bake for 25 to 30 minutes turning them over halfway through. If the skin on the outside turns brown that is fine.
Salsa: Mix the avocado, fresh coriander and tomato together and drizzle with lemon juice. Add the sliced chilli to taste (optional). Season with salt and pepper.
Place a pan on medium to high heat and cook the bacon rashers until crispy. Remove from the pan and place on some paper towels to drain off any excess oil. Once dry, break up the rashers into bits.
Mix the chopped chives with the sour cream.
To serve, divide the sweet potatoes between the plates and slather with a big dollop of sour cream and chives. Top with crispy bacon bits. Add the salsa on the side.