Sweet potato also tastes great when you roast it in the oven. And it's deliciously healthy too! It requires little prep time and while the potatoes are roasting you prepare the rest of the ingredients.
Ingredients
4 red peppers, in strips
sweet potato
1 leek, in thin rings
100 grams frozen garden peas, thawed
1 garlic clove, finely chopped
200 gram feta
optional:handful of raw, unsalted nuts of your choice, finely chopped
salt and pepper
olive oil
Traditional cooking method (oven and grill pan)
1. Preheat the oven to 200C. Prick the sweet potato several times with a fork and wrap each one in ample aluminum foil. Place them in a baking dish and place in the preheated oven. Roast them in the oven for an hour, until well cooked. Oven temperatures vary, so check with a skewer if they are well cooked. You should really be able to pierce it effortlessly. Count on 45-60 minutes in the oven, but check after about 45 minutes.
2. Cut the bell pepper into strips and mix with the olive oil, ginger strips, salt and pepper. You can let this marinate for as long as you want. If necessary, the day before. As soon as you want to roast them, heat a grill pan until it is piping hot. Grill the bell pepper strips in it for 5 minutes per side, until they are nicely cooked and have grill marks. Then put back in the marinade and let it cool. You can also prepare this part in its entirety.
3. Just before serving, fry the bacon slices in a hot pan, without oil. When they are golden brown and crispy, drain on kitchen paper and cool.
4. To serve:Cut the baked sweet potato open lengthwise and use a teaspoon to loosen the potato slightly in the skin. Top the potato with the roasted bell pepper and divide the goat cheese over the potato. Finally, crumble the bacon over the potato.
