- 500g sweet potatoes
- 1 tsp salt
- 1 tsp dried rosemary
- 1 tbsp olive oil
- Freshly ground black pepper
- 300g streaky smoked bacon
Pre-heat the oven to 200°C, 180°C Fan, 400°F, gas mark 6.
Wash and dry the sweet potatoes and cut them into 1 inch pieces, endeavouring to keep the pieces roughly the same size, even if they aren’t the same shape. Put the potatoes in a saucepan and cover with cold water and bring to the boil. Add 1 tsp of salt to the water and once the water starts to boil, cook the potatoes for 3 minutes. The potatoes need to be par-cooked, but not overcooked as they will fall apart.
Drain the potatoes and place in a large bowl, add the rosemary and olive oil and some freshly ground black pepper. Gently toss, until the potatoes are evenly coated.
Cut each strip of bacon into 3 pieces and wrap each potato in a piece of bacon, securing it in place with a cocktail stick. Place the potatoes on a baking sheet lined with baking paper and cook for 15 minutes in the pre-heated oven. Turn each piece over and cook for a further 15 - 20 minutes. The bacon should be cooked through and nice and crispy.
I like to serve these with some sour cream dip.