Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Baked sweet potatoes with succotash
- Preparation and cooking time
- Total time
- Easy
- 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
Method
- STEP 1Heat 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 2Meanwhile, 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 3Add 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.
