Olive Magazine
Baked Sweet Potato Recipe with Succotash

Baked sweet potatoes with succotash

Published: May 8, 2019 at 5:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal534
fat20.7g
saturates10.6g
carbs68.6g
sugars36.3g
fibre12.2g
protein12g
salt1.5g
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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 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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