1.5kg sweet potato, unpeeled, cut into 1.5cm-thick discs
2 tablespoons olive oil
145g (1 cup) frozen corn kernels
1 tablespoon chipotle peppers in adobe sauce
150g rindless bacon rashers, cut into thin strips
2 tablespoons maple syrup
80g (1/2 cup) pepitas
1 cup fresh continental parsley leaves
2 tablespoons chopped fresh chives
2 garlic cloves, crushed
125ml (1/2 cup) olive oil
1 tablespoon white wine vinegar
- Preheat the oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Place the sweet potato on prepared trays in a single layer. Drizzle over the oil and season. Bake for 40 minutes or until tender and slightly charred.
- Meanwhile, to make the pistou, place the pepitas in a frying pan over medium-high heat. Cook, tossing, for 2-3 minutes or until toasted. Set aside to cool.
- Transfer the pepitas to a food processor. Add the parsley, chives and garlic. Process until finely chopped. Season. With the motor running, gradually add the oil and vinegar in a thin, steady stream until the mixture is smooth.
- Heat a large non-stick frying pan over high heat. Add corn and cook, tossing, for 5-8 minutes or until lightly charred. Add the chipotle and cook, tossing, for 1 minute or until well coated. Transfer to a bowl. Clean the pan then place over medium-high heat. Add the bacon and cook, tossing, for 5 minutes or until golden and crisp. Add the maple syrup and cook, tossing, for 1 minute or until well coated.
- Place the sweet potato on a large serving platter. Spoon dollops of the pepita pistou on top and scatter over corn and maple bacon to serve.
Cook the sweet potato on the barbecue, if you prefer. Cut into 1cm-thick discs. Cook for 5 minutes each side or until cooked through.