Baked Sweet Potato Recipe with Succotash

Baked sweet potatoes with succotash

  • 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



  • 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


  • 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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Nutritional Information

  • Kcals 534
  • Fat 20.7g
  • Saturates 10.6g
  • Carbs 68.6g
  • Sugars 36.3g
  • Fibre 12.2g
  • Protein 12g
  • Salt 1.5g