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Baked Sweet Potatoes with Succotash |
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| Serves 4 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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My rating |
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Ingredients |
4 large sweet potatoes
150g smoked streaky bacon, cut into strips
1 onion small, finely chopped
325g tin sweetcorn, drained (or use 280g frozen kernels or corn
from the cob)
100ml - 300ml chicken stock (depends if using tinned or frozen
or straight from the cob)
3 tbsp double cream (you can use yoghurt with milk and a little
cornflour)
flat-leaf parsley a generous handful, finely chopped
dressed salad to serve
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Heat the oven to 190C/fan
170C/gas 5. Prick the sweet potatoes all over then roast
on a baking tray for 45 minutes or until crisp and cooked
through.
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Meanwhile, cook the bacon in a
frying pan over a low heat until the fat starts to render.
Turn up the heat and fry until lightly golden. Add the
onion and cook for 6-8 minutes or until soft.
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Add the sweetcorn and stock to
the pan, and simmer gently until the stock is reduced by
1/2. If you use frozen kernels or corn straight from the
cob, they need cooking a bit longer, so add 300ml of
chicken stock. Add the cream and simmer for 5 minutes. If
you use greek yoghurt and milk, whisk in a teaspoon of
cornflour to stabilise it, so it won't split when heated. Season well
and stir in the parsley. Split the baked potatoes and
spoon over the succotash. Serve with a dressed salad, if
you like.
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DAILY
DINNERS 
