Sweet potato, goat's cheese and bacon bruschetta

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How to make Sweet potato, goat's cheese and bacon bruschetta

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 1 sweet potato, peeled, cut lengthways into 6 thin slices
  • 6 streaky bacon rashers
  • 60g (1/2 cup) soft goat’s cheese
  • 45g (1/3 cup) pecan nuts, toasted, coarsely chopped
  • Fresh thyme leaves, to serve
  • Maple syrup, to drizzle

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Arrange sweet potato on a greased and lined baking tray. Spray with olive oil and bake, turning once, for 15 minutes or until tender and golden.
  • Step 2 Meanwhile, spray a frying pan lightly with oil and heat over medium heat. Add bacon and cook for 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.
  • Step 3 Spread sweet potato with goat’s cheese. Top with pecans, folded bacon rashers and thyme. Drizzle with maple syrup.

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