I adapted this recipe from one I found while flicking through a book at the library and tried it out while I was on holiday in Devon. It’s something a little bit different, with lots of flavour and very tasty! It is 1 point per serving on No Count – this is for the feta cheese. If tracking, it is 8 points per serving as long as you substitute the olive oil for Frylight or something similar.
Ingredients (serves 2):
- 2 sweet potatoes, peeled and chopped into small pieces
- 8 bacon medallions
- a tbsp olive oil
- an onion, thinly sliced
- a red pepper, thinly sliced
- 2 garlic cloves, chopped into small pieces
- 1 tsp cumin
- 1 tsp paprika
- 30g feta cheese
- a few fresh coriander leaves (optional)
- Pre-heat the oven to 180C.
- Place the sweet potato pieces onto an oven tray. Spray with Frylight and season to taste. Cook in the oven for about 35 minutes.
- Meanwhile, cook the bacon medallions and then chop them into small pieces. Leave to one side.
- Then put the tbsp of olive oil into a frying pan/wok and cook the onion and pepper for about 8 minutes.
- Add the garlic and cook for a further minute.
- Add the cooked sweet potatoes, cumin and paprika. Stir it all together and cook for a further 2-3 minutes.
- Stir in the bacon and cook until the bacon is re-heated.
- It is now ready to serve. Crumble 15g of feta cheese over each portion and garnish with a few fresh coriander leaves (optional).
I really enjoyed this dish, just as it was served, but my husband likes his sauces and thought it was a bit dry. Here is an alternative idea to try:
Complete the above steps up to, and including, step 6. Then:
- Place the sweet potato mixture back into the oven dish and stir in the bacon.
- Crack two eggs into two small wells you make in the mixture, and then sprinkle over the feta cheese.
- Place back into the oven and cook for 10 – 15 minutes (until the eggs are cooked).
- Serve and enjoy!