People that know me will be familiar with my love for potatoes! Luckily, the sweet variety are a superfood and I've added lots of vegetables to this recipe making it a perfect week night supper. I have spiced the filling with paprika and chilli, giving the dish a Mexican feel which will really satisfy your taste buds.
2 medium sweet potatoes
4 rashers of streaky bacon, chopped
Half a red onion, chopped into small squares
1 red pepper, chopped into small squares
3 tbsp sweetcorn
100g feta cheese, crumbled
1/2 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp smoked paprika
1 handful of fresh coriander, chopped
4 spoonfuls of natural yogurt
1 avocado, mashed in a bowl
1 red chilli, deseeded and chopped into circles
100g salad leaves, lightly dressed
Turn the oven on to 200 degrees and pop the sweet potatoes in to bake, this should take around an hour depending on their size.
While the sweet potatoes are cooking, chop up the onion, pepper and bacon bits. Heat a little olive oil in a pan on a low to medium heat, add the spices and cook for 20-30 seconds, then add the onion and pepper to the pan. Cook for a few minutes before adding the bacon. Fry until the vegetables are coloured and the bacon crispy, then take off the heat and put to one side.
Once the sweet potatoes are cooked, take out of the oven and allow to cool for a few minutes before handling.
Slice the sweet potatoes in half and scoop out the insides into a bowl or pan, be careful as sweet potato skins are more delicate than white potatoes, put the intact skins in a baking dish. Mash the sweet potato so it is smooth, then stir in the sweet corn, feta, onion, pepper and bacon.
Now fill the skins evenly with the mixture. Place the skins back in the oven for for 5-10 minutes or until the potatoes begin to colour.
Arrange a handful of salad and place a half potato on each plate. Cover the potato with a spoonful of natural yogurt, a dollop of mashed avocado, then sprinkle fresh coriander and fresh chillies to finish. Serve immediately and enjoy!