Loaded Sweet Potato with Bacon & Smoky Sour Cream
with avocado, pork mince, cherry tomato salad & lime
Did you know that the sweet potato contains more beta-carotene, also known as pro-vitamin A, than regular potatoes? This substance accounts for the sweet potato's orange colour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
300 g
Sweet potato
50 g
Bacon lardons
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
¼ bunch
Scallions
1 piece
Little gem
70 g
Corn
½ piece
Avocado
65 g
Red cherry tomatoes
½ piece
Lime
50 g
Organic sour cream
(Contains Milk)
½ sachet(s)
Mexican-style spices
1.5 teaspoon
Smoked paprika
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Thoroughly wash the sweet potato and pierce all over with a fork, then halve it lengthways. Drizzle half of the olive oil onto a parchment-lined baking sheet and scatter over some salt and pepper. Place the sweet potato on top, face-down. Drizzle the top with the rest of the olive oil, then season with salt and pepper. Bake in the oven for 35 - 45 minutes, or until crisp and tender.
Continue with the recipe when the potato has 25 minutes left. Zest the lime, then cut it into six wedges. Drain the corn. Melt half of the butter in a frying pan over medium-high heat. Fry the corn with the Mexican-style spices* for 3 - 4 minutes, stirring regularly. Deglaze with the juice of one lime wedge per person, then transfer to a salad bowl.
*Take care, this ingredient is spicy! Use as preferred.
Meanwhile, finely chop the scallions and separate the white part from the greens. Melt the rest of the butter in the same frying pan over medium-high heat. Fry the bacon lardons with the mince, the white part of the scallions and half of the smoked paprika for 6 - 8 minutes. Meanwhile, roughly chop the lettuce and quarter the cherry tomatoes.
In a small bowl, combine the sour cream with the lime zest and the rest of the smoked paprika. Season to taste with salt and pepper. Halve and pit the avocado, then remove the skin and thinly slice the flesh. Serve the avocado on plates and squeeze over one lime wedge per person. Season to taste with salt and pepper.
Transfer the lettuce and cherry tomatoes to the salad bowl and toss well to combine with the corn. Add some extra virgin olive oil as preferred and season to taste with salt and pepper.
Serve the potatoes alongside the avocado. Top with the bacon, the mince and the sour cream. Garnish with the scallion greens. Serve with the salad and the rest of the lime wedges.