1 kg sweet potato
30 g organic grass fed butter
1/2 cup organic turmeric coconut milk
Himalayan pink salt & freshly ground pepper
1 cup chopped hormone free bacon
2 spring onions, finely sliced
1 1/2 cups grated goat’s cheese
Preheat oven to 200°C.
Boil sweet potatoes, then drain and mash with turmeric coconut milk and organic grass fed butter.
Cook the bacon until slightly crisp.
Add half the bacon, half spring onions and half grated goat’s cheese to the mashed sweet potato.
Spread into a shallow greased oven proof dish.
Top with rest of bacon, spring onions and goat’s cheese.
Bake for approx 40 mins.
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