Step 1 Bake the sweet potatoes for 40-50 minutes at 200’C until soft and yielding.

Step 2 Whilst the potatoes are baking mix together the soured cream, crumbled feta, 15g coriander and jalapeños in a bowl and put to one side.

Step 3 Ten minutes before the end of the sweet potato cooking time dry fry the bacon over a high heat until crispy, approximately 5 minutes.

Step 4 Remove the sweet potatoes from the oven, split and spoon the feta cheese and cream mixture evenly between the potatoes.

Step 5 Top with the bacon and sprinkle the remaining chopped coriander over the top (and extra slices of Jalapeños if liked).

Step 6 Season to taste, although I never feel it needs any extra seasoning, and serve with a dressed green salad.