Loaded sweet potato with broad beans and chilli

Name: Loaded sweet potato with broad beans and chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 medium sweet potatoes; 1 tbs olive oil; 150g streaky bacon rashers; 1 garlic clove, crushed; 1 long dried chilli, torn; 1 tbs honey; 2 tbs red wine vinegar; 1 bunch baby rocket; 2 balls buffalo mozzarella, torn; 500g frozen broad beans, thawed, peeled (substitute frozen peas, thawed); Baby radish leaves (optional), to serve

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30m

Loaded sweet potato with broad beans and chilli

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by Charlotte Binns-McDonald

Aug 20, 2017

The flavours don't hold back in this dish!

4 medium sweet potatoes
1 tbs olive oil
150g streaky bacon rashers
1 garlic clove, crushed
1 long dried chilli, torn
1 tbs honey
2 tbs red wine vinegar
1 bunch baby rocket
2 balls buffalo mozzarella, torn
500g frozen broad beans, thawed, peeled (substitute frozen peas, thawed)
Baby radish leaves (optional), to serve

Method

1.

Prick sweet potatoes all over with a fork and enclose individually in plastic wrap. Place on a microwave-safe plate and microwave on high, turning halfway, for 15-20 minutes or until tender.
2.

Meanwhile, add oil and bacon to a frypan and place over high heat (cooking bacon from cold helps render the fat). Cook, turning halfway, for 4-5 minutes or until bacon is golden. Remove from pan and drain on paper towel.
3.

Reduce heat to medium-high and add garlic, chilli, honey and vinegar to bacon fat. Cook, stirring occasionally, for 3 minutes or until garlic has softened.
4.

Slice cooked sweet potatoes lengthways to open and place on a serving platter with rocket and mozzarella. Scatter with bacon, broad beans and baby radish leaves, if using. Drizzle with dressing to serve.