You need:
– 4 medium sweet potatoes, scrubbed and patted dry
– ¼ cup buttermilk
– 4 slices bacon
– ¼ cup sour cream
– 1 tbsp olive oil
– 1 spring onion
– Salt and pepper

Do this:

  • Preheat oven to 230°C. On a rimmed baking sheet, rub the sweet potatoes with oil; season with salt and pepper. Bake 
until tender (45 min)
  • Let cool on the sheet. Halve lengthwise and scoop out the flesh into a bowl. Add buttermilk and paprika to flesh. Mash until smooth; season with salt and pepper. Stuff skins with filling and bake until lightly browned around edges (15 min)
  • In a pan, cook bacon over medium heat until crisp. Drain on a paper towel-lined plate; crumble. Stir together sour cream and 2 tbsp water; drizzle over skins. Garnish with bacon, paprika and chopped spring onion; cut 
in half to serve.

Serves 8