Prep time: 15 mins   |   Cooking time: 40 mins

 

INGREDIENTS:
2 medium Beauregard sweet potatoes – washed and cut in half
2 Tbs melted butter
4 rashers streaky bacon
1 cup Coca-Cola for marinating
2 cups cooked millet
1 cup cooked peas
pinch salt
METHOD:
Marinate the bacon in the Coca-Cola overnight. Preheat oven to 180°C. Score the sweet potatoes and brush the sweet potatoes with olive oil. Bake in the oven for 30 – 35 minutes or until tender.

Meanwhile cook the ­millet and soft and plump and set aside. Cook the peas and add these to the millet. This should take about 20 minutes.

Remove the bacon from the marinade and cook under the grill or in a pan until cooked through. Cut the bacon into pieces and add to the millet and peas. Stir well to combine.

Place a heaped spoonful of the mixture onto the sweet potato halves and serve immediately.

Garnish with freshly chopped herbs if desired.