Sage and garlic smashed sweet potatoes

Ingredients

Serves 6

1kg (2.2 lb) of small sweet potatoes

110g of grass fed butter/ghee (a little less than 1/2 cup melted)

A small handful of sage leaves

3 garlic cloves, minced

3 sprigs of thyme

Salt & pepper to taste

4 nitrate free streaky bacon

Instructions

1) Preheat the oven to 190°C fan. Wash and dry the sweet potatoes. Cut them into medium slices, with the skin on, making sure they are all about the same width. Heat the butter in a small pot over low heat. Once the butter is melted, add the sage, thyme, garlic and season with salt and pepper. Let simmer for 5 min, until garlic starts to colour. Remove from heat and set aside.

2) Place the sweet potatoes on a baking sheet and brush them on both sides with the melted sage butter, leaving the herbs and garlic in the pot. Bake the sweet potatoes for 20 mins in the oven. In the meantime, cook the bacon in a pan until golden and crispy, and set aside.

3) Remove the sheet pan from the oven, and smash the sweet potatoes with a fork. Brush some more butter on top and place back in the oven. Set the oven on Grill at 210°C, and bake for 15mins until the potatoes get crispy on the sides. Remove the sheet pan from the oven, let cool 5mins, and place the sweet potatoes on a serving dish. Spoon over each potato the garlic and sage that you left in the pot. Finally crumble the bacon on top.