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.
Nutritional Information
- Kcals 534
- Fat 20.7g
- Saturates 10.6g
- Carbs 68.6g
- Sugars 36.3g
- Fibre 12.2g
- Protein 12g
- Salt 1.5g