DukesHill Ingredients
200g goats cheese (such as Ragstone), crumbled
Regular price
Regular price £0.00 Sale price £10.50
200g dry cured bacon, chopped
Regular price
Regular price £0.00 Sale price £7.00
Other Ingredients
4 large sweet potatoes, washed skin left on
200ml soured cream
8 slices pickled green jalapeños, chopped finely
20g fresh coriander leaves, chopped


Rated 4 stars by 3 users

This makes a really quick supper or lunch dish requiring minimal effort. The flavours work so well together. I’m always amazed how it’s possible to create something so delicious with just a few well-chosen ingredients. Make sure you use a good quality dry cured bacon like ours.
Category Lunch
Serving 4
Prep Time 10 minutes
Cook Time 50 minutes


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

  1. 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.

  1. 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.

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

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

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

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