Bacon & hasselback sweet potato

These make a great side dish or a meal in their own right. The method of making thin slices in the potato is called hasselbacking and it will guarantee you the perfect cook.

1 hour 15 mins

2

Easy

• 4x rashers Field & Flower back bacon
• 2 large sweet potatoes
• 2tbsp coconut oil, melted
• 100ml coconut milk
• ½tsp cayenne pepper
• 2tbsp tahini
• Sea salt & freshly ground black pepper

1. Preheat oven to 200°C/Gas 6.

2. Make slits in the sweet potatoes with a knife - about 1 cm apart. Don't cut all the way through, just to around 3/4 of the way down.

3. Rub the potatoes with coconut oil and sprinkle over salt and freshly ground black pepper.

4. Place in the oven for 45 minutes to 1 hour (depending on the size) until the potato is cooked through.

5. Cut your bacon into 1cm squares and fry in a pan for a few minutes until crispy.

6. Mix the coconut milk, tahini and cayenne pepper rigorously together.

7. Place the bacon on top of the sweet potatoes then pour over the dressing.