Baked Sweet Potato Recipe with Succotash

Baked sweet potatoes with succotash

Name: Baked sweet potatoes with succotash
Total time: 50 min
Yield: serves 4
Ingredients: sweet potatoes 4 large; smoked streaky bacon 150g, cut into strips; onion 1 small, finely chopped; sweetcorn 325g tin, drained; chicken stock 100ml; double cream 3 tbsp; flat-leaf parsley a generous handful, finely chopped; dressed salad to serve

50 minutes
serves 4
Easy

Succotash is an American sweetcorn side dish. We've added our take on it to crispy sweet potato jackets for a herby twist on the midweek classic

May 8, 2019 at 5:29 pm

Ingredients

sweet potatoes 4 large
smoked streaky bacon 150g, cut into strips
onion 1 small, finely chopped
sweetcorn 325g tin, drained
chicken stock 100ml
double cream 3 tbsp
flat-leaf parsley a generous handful, finely chopped
dressed salad to serve

Method

Step 1

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.
Step 2

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.
Step 3

Add the sweetcorn and stock to the pan, and simmer gently until the stock is reduced by 1/2. Add the cream and simmer for 5 minutes. Season well and stir in the parsley. Split the baked potatoes and spoon over the succotash. Serve with a dressed salad, if you like.