Loaded Squeeze Sweet Potato
Serve up a filling and nutritious weekday meal with our Loaded Sweet Potato recipe. Simply top with oozy Primula Light for guilt-free comfort food.
What you need
- Primula Light
- 3 sweet potatoes
- 10 rashers of smoked back bacon – chopped
- A bunch of chives – chopped
- Salt
How you do it
Heat oven to 200 degrees.
Using a fork pierce the sweet potato all over, brush with olive oil and season with a generous pinch of salt.
Bake until soft on the inside and crisp on the outside, about 45-60 minutes.
Whilst your potato is cooking, chop the bacon into small pieces.
Over medium-high heat add the bacon and enough water to cover the bottom of the pan, cook until all the water has completely evaporated.
Turn the heat down to medium and fry until the bacon is crispy.
Make a horizontal cut into the baked sweet potato and scoop out the insides.
In a bowl mix the sweet potato, half of the crispy bacon pieces, chives, a pinch of salt and a generous squeeze of Primula Light.
Scoop sweet potato mixture back into the crispy skin and top off with another squeeze of Light Primula, place back in the oven and bake for a few minutes until the Primula is melted.
Garnish with the rest of the crispy bacon pieces, chives and Aleppo pepper.
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