Craving a flavorful dinner idea? Discover this simple yet delicious baked sweet potato recipe, topped with smoky roasted bell peppers and creamy goat cheese. As a seasoned home cook, I've perfected this dish for easy weeknight meals or weekend barbecues.
Ingredients (serves 4)
– 4 large sweet potatoes
– 4 red bell peppers, sliced into strips
– 1 thumb-sized piece fresh ginger, cut into thin strips
– olive oil
– salt and pepper
– 200 g goat cheese, crumbled
– 8 bacon slices
– optional: handful raw, unsalted nuts, finely chopped
Oven Method
Preheat the oven to 200°C (400°F). Prick each sweet potato several times with a fork and wrap tightly in aluminum foil. Place in a baking dish and roast for 45-60 minutes, until easily pierced with a skewer. Ovens vary, so check after 45 minutes.
Slice bell peppers into strips and toss with olive oil, ginger strips, salt, and pepper. Marinate for as long as you like—even overnight. Heat a grill pan until smoking hot, then grill peppers 5 minutes per side until tender. Return to the marinade to cool.
Just before serving, fry bacon slices in a hot dry pan until golden and crispy. Drain on kitchen paper.
To Serve: Halve baked sweet potatoes lengthwise and fluff the flesh with a spoon. Top with roasted bell peppers, goat cheese crumbles, and bacon pieces.
Barbecue Method
Prepare your barbecue as usual. Prick and foil-wrap sweet potatoes, then place on hot coals (slightly off-center). Cook for about 1 hour, checking after 45 minutes.
Marinate and grill bell pepper strips directly on the grate, 5 minutes per side. Finish as in the oven method.
This recipe is courtesy of Time for Paprika. Love bell peppers? Check out more recipes on their website.
Recipe and image: Time for Paprika
