8 medium sweet potatoes, with skin
(approximately 1 kg)
4 cups of oil (960 ml) for frying
2 cloves of garlic mashed and mixed with 1 tablespoon of salt
2 cups of grated cheddar cheese (210 g)
For the sauce
2 tablespoons of green pepper, chopped
1 cup of heavy cream (240 ml) mixed with 1 tablespoon of lemon juice
1/2 teaspoon of hot paprika
To decorate
12 slices of bacon
2 tablespoons of chopped scallion
8 medium sweet potatoes, with skin
(approximately 1 kg)
4 cups of oil (960 ml) for frying
2 cloves of garlic mashed and mixed with 1 tablespoon of salt
2 cups of grated cheddar cheese (210 g)
For the sauce
2 tablespoons of green pepper, chopped
1 cup of heavy cream (240 ml) mixed with 1 tablespoon of lemon juice
1/2 teaspoon of hot paprika
To decorate
12 slices of bacon
2 tablespoons of chopped scallion
Preheat the oven to 425°F (220°C) well done
Wash and scrub the sweet potatoes
Using a fork, make several holes in the skin
Place them on a baking sheet and bake until soft (about 1 hour)
Remove the sweet potatoes from the oven and let them cool down
Cut off a lid of each one along its length and carefully remove some of the pulp with a spoon, leaving about 1 cm next to the skin
Heat oil in a pan
When hot, fry the sweet potatoes until golden brown
Drain them on paper towels with the cut side facing down
Preheat the oven again to 250°F (120°C) well done
In a baking sheet lined with parchment paper, place the sweet potatoes with the cut side facing up
Brush the inside of each one with the garlic and salt mixture and fill with cheddar cheese
Bake until the cheese melts (about 10 minutes)
Prepare the sauce: in a medium pan, mix well the green pepper, heavy cream, lemon juice, and paprika. Reserve
In a large frying pan, fry the bacon in its own fat until golden brown
Chop and reserve
Sprinkle each sweet potato with fried bacon and chopped scallion
Serve with the sauce on top
(451 calories per serving)
Note: Enjoy the pulp removed from the sweet potatoes to prepare other recipes, such as puree.
