• 1 large sweet potato, peeled and cubed
  • 2 tbsp olive oil
  • 150 g pancetta
  • 2 small ripe avocados, peeled and sliced
  • 6 mushrooms, sliced
  • 2 tbsp creme fraiche
  • 2 spring onions, sliced


  • 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

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