This recipe uses a mixture of coconut milk & lemon juice as a substitute for sour cream. You may also use yams in place of sweet potatoes.
Makes 4 servings
Total Prep Time: 1 hour
4-6 sweet potatoes, unpeeled
2 tablespoons olive oil
2 slices nitrate-free bacon, chopped
½ cup unsweetened coconut milk, chilled
2 teaspoon lemon juice
paprika, sea salt and black pepper
½ red pepper, diced
1 avocado, diced
Heat oven to 400°F/200°C.
Give the potatoes a good scrub and pierce them with a fork in several places. Place the sweet potatoes on a baking sheet. Brush half the olive oil onto the potatoes. Bake for about 45 minutes, or until tender.
Meanwhile, heat the remaining oil over medium to high heat and fry bacon until crisp. Remove and drain on paper towels.
Open coconut can and scoop up the solids. You can drink the water or reserve it to make smoothies. Using a whisk, whip coconut cream until thick and fluffy. Add in lemon juice and seasonings, to taste. Give it another quick whisk.
To serve, split the sweet potatoes in the middle and ladle cream on top. Garnish with bacon, peppers and avocado.