Tuesday, August 6, 2013

Sweet Potatoes with Bacon

Sweet Potatoes with Bacon
These savoury-spiked sweet potatoes go down well with our friends and family when we serve them as a side dish to a braai and as alternative to a potato bake.

However, they also go extremely well as a starch accompaniment to grilled fish or roast lamb.

You can also pre-prepare them long before and just before serving, pop the bacon into the slices and bake until cooked through and crisp.


6 long, slim sweet potatoes
lemon juice
olive oil
coarse salt and freshly-milled black pepper, to taste
250 g streaky bacon, cut into 6 cm batons


Peel the sweet potatoes and cut into 1-cm slices, but not all the way through. Plunge them into cold water to which you’ve added lemon juice to avoid discolouring until you’ve peeled and sliced them all.

When done, drain the sweet potatoes and rub them all over with olive oil. Season to taste with salt and pepper and place on a baking sheet. Bake in the oven preheated to 190º C for 30 – 40 minutes or until they are just-tender before removing from the oven. Set aside to cool down.

Half an hour before serving, slide a bacon baton into the slices made into the sweet potatoes and bake for a further 30 minutes in an oven preheated to 200º C or until the sweet potatoes are cooked through and the bacon is cooked and has crisped up.

Serve as side dish or light main course with a salad.

Serves 6.

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