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Baked Sweet Potato with Bacon, Red Pepper & Avocado – paleo recipe
Stav Kogan

Baked Sweet Potato with Bacon, Red Pepper & Avocado

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Prep Time 1 hour
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4-6 sweet potatoes, unpeeled
  • 2 tbsp olive oil
  • 2 slices nitrate-free bacon, chopped
  • ½ cup unsweetened coconut milk, chilled
  • 2 tsp lemon juice
  • ½ red pepper, diced
  • 1 avocado, diced

Method
 

  1. Heat oven to 400°F/200°C. Give the potatoes a good scrub and pierce them with a fork in several places.
  2. Place the sweet potatoes on a baking sheet.
  3. Brush half the olive oil onto the potatoes.
  4. Bake for about 45 minutes, or until tender.
  5. Meanwhile, heat the remaining oil over medium to high heat and fry bacon until crisp.
  6. 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.
  7. Using a whisk, whip coconut cream until thick and fluffy.
  8. 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.
  9. Garnish with bacon, peppers and avocado.

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