Stuffed Sweet Potatoes with Bacon and Dill Cream + Video
( SERVES 4 )
These stuffed sweet potatoes with bacon, dill cream and avocado are a great family meal.
|1 packet||Hellers manuka smoked streaky bacon|
|2 tsp||Smoked paprika|
|1 tsp||Garlic powder|
|3 Tbsp||Anchor Butter, in cubes|
|1½ cups||Mainland Grated Cheddar Cheese|
|250 g||Anchor Sour Cream|
|1||Lime, juice only|
|½ cup||Superb Herb Dill, roughly chopped|
|1 tsp||Minced garlic|
|1 pinch||Sea salt|
Preheat oven to 220.
Line an oven tray with baking paper. Prick the sweet potatoes all over with a fork then bake for 60 Minutes, until tender.
Fry bacon in a non-stick pan until crispy. Let cool then chop.
Carefully slice the top part of the sweet potato off and then carefully scoop out some of the inside, keeping the sweet potato in shape. Add the scooped out sweet potato to a bowl with the bacon, smoked paprika, garlic powder, salt, butter and half of the tasty cheese. Mix well.
Spoon the mixture into the sweet potatoes then top with the remaining cheese and bacon bits. Bake for 10-15 minutes until golden
For the dill cream, add all ingredients to a bowl and stir until combined.
To Serve, drop some dill cream on the roasted sweet potatoes, top with sliced avocado and fresh dill.