800 g sweet potato, peeled and cut into equal cubes
400 g leek, in rings
1 tsp cumin seeds
1 tsp smoked paprika
1 pack of Vivera bacon
10 g plant butter
100 ml soya cream
75 g rocket salad
10 g fresh dill, finely chopped
Salt, pepper and olive oil
What to do
Cook the sweet potato in a little salted water for 15 minutes.
Meanwhile, heat some olive oil in a frying pan. Fry the leek until soft. After five minutes, add the cumin seeds and paprika powder. Fry for a further two minutes.
Spoon the leeks from the pan and add some extra olive oil. Fry the bacon until crispy.
Drain the sweet potatoes and leave to steam a little. Mash them into a puree with the plant butter and soya cream. Season with salt and pepper. Mix in the seasoned leeks, the rocket salad, half of the dill and the bacon. Garnish with the rest of the dill and bacon.
Heat oil in the pan. Fry at medium heat minimum 6 minutes and turn regularly.
Heat in a pre-heated oven for minimum 5 minutes at 225°C.