These stuffed sweet potatoes with bacon, dill cream and avocado are a great family meal.

Ingredients

4 large	Kumara (Main)
1 packet	Hellers manuka smoked streaky bacon (Main)
2 tsp	Smoked paprika
1 tsp	Garlic powder
3 Tbsp	Anchor Butter, in cubes
½ tsp	Salt
1 ½ cups	Mainland Grated Cheddar Cheese (Main)

Dill cream

250 g	Anchor Sour Cream (Main)
1	Lime, juice only
½ cup	Superb Herb Dill, roughly chopped
1 tsp	Minced garlic
1 pinch	Sea salt

Serve with

2	New Zealand Avocados, sliced (Main)
1 bunch	Superb Herb Dill, roughly chopped

Directions

1. Preheat oven to 220.

2. Line an oven tray with baking paper. Prick the sweet potatoes all over with a fork then bake for 60 Minutes, until tender.

3. Fry bacon in a non-stick pan until crispy. Let cool then chop.

4. Carefully slice the top part of the sweet potato off and then carefully scoop out some of the inside, keeping the sweet potato in shape. Add the scooped out sweet potato to a bowl with the bacon, smoked paprika, garlic powder, salt, butter and half of the tasty cheese. Mix well.

5. Spoon the mixture into the sweet potatoes then top with the remaining cheese and bacon bits. Bake for 10-15 minutes until golden

6. For the dill cream, add all ingredients to a bowl and stir until combined.

7. To Serve, drop some dill cream on the roasted sweet potatoes, top with sliced avocado and fresh dill.