You Will Need:

Main Dish

4 medium sweet potatoes, scrubbed and sliced into ½ cm rounds
Ina Paarman's Potato Spice
2 t (30 ml) canola or olive oil
125 g streaky bacon, cut across into 2 cm pieces
2 medium onions, sliced into half rounds
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
2 cloves of garlic, finely sliced
1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
½ cup (125 ml) fresh cream or plain double cream yoghurt
1 egg

Method:

Cook the sweet potato slices in 1½ cups of boiling water for no more than 5 minutes. Drain immediately and return sweet potatoes to the pot. Gently toss with Potato Spice, cover with a clean cloth and then the lid and leave to stand. Adjust the oven rack to the middle position and preheat the oven to 180 °C. Butter a medium size ovenproof dish. Heat the oil in a non-stick pan, add the bacon pieces and stir-fry until crisp. Remove with a slotted spoon and keep on one side. Add the onions to the bacon fat in the pan, pre-seasoned with Chilli & Garlic Seasoning. Sauté over medium heat until onion has softened and turned golden. Add the garlic a few minutes before the onions are done. Stir the bacon back into the onion mixture. Tip and level half of the pre-cooked sweet potato slices into the buttered dish, top with half of the onion/bacon mixture. Repeat with the remaining sweet potato and onion mixture. Beat the Cheese Sauce with the cream and egg. Pour over the dish. Bake for ± 20 - 25 minutes until golden.