Author: Susai Raphel

Name: Charred Sweet Potatoes With Crispy Bacon & Maple Syrup & Pecan Salsa Macha
Cook time: 50 min
Yield: 6
Ingredients: 3–4 sweet potatoes (about 1.2 kg total); 1tbsp maple syrup; 1tbsp soy sauce; 4tbsp olive oil; 2tsp sea salt; 4–5 thyme sprigs, leaves picked; 80g bacon lardons; 120ml soured cream; 1tbsp milk; 1 lime, ½ juiced, and ½ cut into wedges, to serve (optional); 50g crumbled feta (optional); Handful of fresh coriander leaves; FOR THE PECAN SALSA MACHA; (makes 1 large jar – see tip); 30g sesame seeds, toasted; 50g pumpkin seeds (optional), toasted; 450ml olive oil or good-quality vegetable oil; 30g garlic cloves; 50g pecans; 60g roasted peanuts or almonds; 25g ancho chillies, wiped clean, stem removed, de-veined and deseeded; 20g morita chillies, wiped clean, stem removed, de-veined and deseeded; 2–3 chillies de árbol, wiped clean stem removed, most of the seeds removed; 1 heaped tsp sea salt; 1 heaped tsp dark brown soft sugar

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