Kumara with Crispy Bacon Wrap
4 good-sized classic red kumara
Oil to rub
8 strips streaky bacon
1 cup sour cream
1 avocado, sliced
1/2 cup sweet chilli sauce
1 spring onion, sliced finely
Preheat the oven to 175ºC. Rub the skins of the kumara with oil and place them on a baking paper-lined shallow ovenproof tray.
Bake the kumara in the preheated oven for 20 minutes. Remove them from the oven and wrap each kumara with two rashers of the bacon, tucking the ends under.
Return the kumara to the oven and cook them for a further 20-25 minutes until they are tender and the bacon is golden and crispy.
Arrange the kumara on serving plates and spilt them down the middle with a sharp knife. Fill each with the sour cream, top with the sliced avocado and drizzle over the sweet chilli sauce. Garnish the kumara with the sliced spring onions and serve with a green salad.
Makes 4.
Oil to rub
8 strips streaky bacon
1 cup sour cream
1 avocado, sliced
1/2 cup sweet chilli sauce
1 spring onion, sliced finely
Preheat the oven to 175ºC. Rub the skins of the kumara with oil and place them on a baking paper-lined shallow ovenproof tray.
Bake the kumara in the preheated oven for 20 minutes. Remove them from the oven and wrap each kumara with two rashers of the bacon, tucking the ends under.
Return the kumara to the oven and cook them for a further 20-25 minutes until they are tender and the bacon is golden and crispy.
Arrange the kumara on serving plates and spilt them down the middle with a sharp knife. Fill each with the sour cream, top with the sliced avocado and drizzle over the sweet chilli sauce. Garnish the kumara with the sliced spring onions and serve with a green salad.
Makes 4.
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