- 4 large sweet potatoes
- Carbonell Morisca Extra Virgin Olive Oil
- 200 g finely chopped bacon
- 125 g Monterey Jack or Cheddar cheese
- 4 scallions
- 1-2 fresh red chili peppers
- Sour cream
We start by preheating the oven to 400 °F. Then we cut the sweet potatoes in half and make some cuts in the potatoe. Add Carbonell Morisca Extra Virgin Olive Oil over it and roast it in the oven for 1 hour until they are soft inside and crispy on the outside.
Meanwhile, fry the bacon in a pan over high flame until it is golden and crispy, then place on one side. Place the bacon and grated cheese over the sweet potatoes and put them back in the oven for 5 to 10 minutes until the cheese has melted. Finely chop the scallions and chili peppers, and sprinkle over the sweet potatoes.
Serve with sour cream as a final touch.