"The humble sweet potato is always a winner in our house. Next time you feel like baked spuds, switch to sweet potato for a healthier alternative and crank it up a notch by sprinkling some Meredith Dairy Fresh Dill Chevre on there and topping with a dollop of Traditional Greek Yoghurt. Don't forget the other baked spud must haves: garlic butter, bacon, spring onion and lemon pepper." - Tim Bone
Serves 4 people
4 sweet potatoes
4 tbsp olive oil
125g unsalted butter, softened
1 large clove of garlic
¼ cup parsley, chopped
½ cup spring onions, sliced, green part only
12 rashers of streaky bacon
150 g Meredith Dairy Fresh Dill Chèvre
4 dollops of Meredith Dairy Traditional Greek Sheep Milk Yoghurt
salt and lemon pepper
Preheat oven to 200º C.
Place each potato onto a lined sheet of aluminum foil. Drizzle each potato with 1 tbsp of olive oil and ½ a tsp of salt and lemon pepper. Wrap and place onto a baking tray. Depending on the size of your potatoes, bake in the oven for 1 - 1 ½ hours or until they are soft when you pierce them with a knife.
To make the garlic butter, add butter, garlic, parsley, salt and lemon pepper to a bowl and mix with a fork until combined. Leave out on the bench.
Chop the bacon and cook in a frying pan over medium heat until golden brown and crispy. Remove onto a paper towel lined plate.
To build your potatoes, carefully unwrap the foil, place onto a serving plate, slice them in half and then in half again, being careful not to cut all the way through, to open out your potato.
Top with butter, streaky bacon, Goats Cheese Dill Fresh Chevre, spring onion and a nice dollop of the Meredith Dairy Sheep Milk Yogurt. Finish with another sprinkle of the lemon pepper.