Recipe

Sweet potato with crisp crumbs

Jul 21, 2009 2:00pm
  • 1 hr cooking
  • Serves 10
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Photography: Brett Stevens/Styling: Yael Grinham

Ingredients

Sweet potato with crisp crumbs
  • 4 medium (1.6kg) kumara
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (70g) stale breadcrumbs
  • 2 rashers bacon, chopped finely
  • 2 clove garlic, crushed
  • 1 tablespoon chopped fresh sage

Method

Sweet potato with crisp crumbs
  • 1
    Preheat the oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.
  • 2
    Scrub the kumara well and pat dry. Cut the unpeeled kumara into 3cm-thick slices. Place the kumara in a single layer on prepared tray. Brush the kumara all over with 2 tablespoons of the oil. Bake, uncovered, for about 45 minutes or until just tender.
  • 3
    Meanwhile, combine the breadcrumbs, bacon, garlic, sage, remaining oil and salt and pepper in a medium bowl. Spoon the breadcrumb mixture over the kumara.
  • 4
    Bake, uncovered, for about 15 minutes or until the crumb mixture is crisp.

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