Baked sweet potatoes with succotash

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

Published: May 8, 2019 at 5:29 PM

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Serves 4

Easy

Total time: 50 mins

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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

Low calorie

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Ingredients

Nutrition

4 large sweet potatoes
150g smoked streaky bacon

cut into strips
1 small onion

finely chopped
325g tin sweetcorn

drained
100ml chicken stock
3 tbsp double cream
a generous handful flat-leaf parsley

finely chopped
to serve dressed salad

Nutrition: per serving

kcal534

low
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.

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