Baked sweet potatoes with succotash
Serves 4
Easy
Total time:
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
Skip to ingredients
- 4 large sweet potatoes
- 150g smoked streaky baconcut into strips
- 1 small onionfinely chopped
- 325g tin sweetcorndrained
- 100ml chicken stock
- 3 tbsp double cream
- a generous handful flat-leaf parsleyfinely chopped
- to serve dressed salad
Nutrition: per serving
- kcal534low
- fat20.7g
- saturates10.6g
- carbs68.6g
- sugars36.3g
- fibre12.2g
- protein12g
- salt1.5g
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.
