- STEP 1
Heat the oven to 180°C
- STEP 2
Heat the olive oil in an oven-proof frying pan on a high heat and add the sweet potato
- STEP 3
Stir regularly until starting to brown all over, and then add the pancetta
- STEP 4
Fry off the pancetta, mixing regularly to prevent either the pancetta or sweet potato catching and burning, then transfer the pan to the oven. If your pan isn't oven-proof, transfer the sweet potato and pancetta to an oven-proof dish
- STEP 5
Bake in the oven for 45 min then add in the avocado and stir through
- STEP 6
Bake for another 10 min then add the mushrooms and stir through
- STEP 7
Bake for another 10-15 min until the mushrooms are cooked then remove from the oven
- STEP 8
Spoon the creme fraiche on top and sprinkle on the spring onions while still in the pan, and serve