As you may tell, last weekend was all about the food. Which is why we ended up having these delicious little treats for lunch on Sunday. Try them – they are amazing!
3 medium sweet potatoes
2 tbsp olive oil
4 rashers of streaky bacon, chopped
2 spring onions (green and white parts), sliced
1 garlic clove, chopped
2 tbsp creme fraiche
50g cheddar, grated
1 tbsp chopped chives (optional)
1. Heat oven to 200°C (gas mark 6). Halve the sweet potatoes lengthways and brush each cut side with olive oil. Place on a baking tray, cut side up, and roast for about 35 minutes.
2. Meanwhile, heat 1 tbsp of the olive oil in a frying pan over a medium heat. Add the bacon and cook stirring for about 2 minutes, Add the spring onions and garlic and cook for 2-3 minutes or until softened.
3. When the potatoes are tender remove from the oven. Carefully scoop out most of the cooked flesh, leaving a shell of about 1/2 cm thick. Reserve four of the potato shells. Mash the cooked sweet potato flesh with a fork and stir through half the bacon mixture, and all the creme fraiche and chopped chives (if you’re using them – we didn’t). Season well with salt and freshly ground black pepper.
4. Divide the mixture between the four shells, sprinkle each with the cheddar and the remaining bacon mixture and return to the oven. Cook for about 5 – 7 minutes or until the cheese is golden and starting to melt, then serve.
Best eaten with your lovely husband by your side and the snooker on the telly.