Sweet Potato & Bacon Slice

A golden, savoury bake with smoky bacon, tender sweet potato, and a custardy centre that slices neatly for lunches or an easy dinner.

Ingredients

• 500g sweet potato, peeled
• 200g bacon, chopped (or diced)
• 6 eggs
• 1/2 cup (125ml) milk (any kind)
• 1 small onion, finely diced *(optional but recommended if you have it)*
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika *(optional pantry spice)*
• 2 tbsp olive oil (or other cooking oil)

Method

• 1

  Step 1: Prep & preheat

  Heat oven to **200°C / 390°F (180°C fan)**. Grease and line a **20cm / 8-inch square** tin (or similar) with baking paper, leaving overhang for easy lifting.

• 2

  Step 2: Par-cook the sweet potato

  Cut sweet potato into **3–4mm slices** (or grate it). Toss with **1 tbsp oil**, a pinch of salt and pepper. Spread on a tray and bake **10 minutes** just to soften slightly (this helps the slice cook through without drying out).

• 3

  Step 3: Cook the bacon (and onion)

  In a pan over **medium-high heat**, add **1 tbsp oil** then bacon. Cook **4–6 minutes** until browned and some fat has rendered. If using onion, add it in the last **2–3 minutes** and cook until softened and fragrant. Drain excess fat if there’s a lot.

• 4

  Step 4: Make the egg custard

  Whisk eggs, milk, salt, pepper, and smoked paprika until smooth and lightly frothy.

• 5

  Step 5: Assemble

  In the lined tin, layer the sweet potato and bacon mixture (stir together or layer—either works). Pour over the egg mixture, gently pressing down so the liquid settles through.

• 6

  Step 6: Bake

  Bake **30–35 minutes** until **puffed, golden on top**, and the centre is set (a knife inserted comes out clean, no wet egg).

• 7

  Step 7: Cool & slice

  Rest **10–15 minutes** (important for clean slices). Lift out using paper overhang and cut into **6 squares**.

Tips

• **Best texture**: Thinly sliced sweet potato gives a lovely layered bite; grated sweet potato makes it more “hash brown” style and cohesive.
• **Don’t skip the rest**: Cooling briefly helps it firm up so it slices neatly instead of crumbling.
• **Storage**: Keeps **4 days** in the fridge. Reheat in the oven at **180°C for 10 minutes** or microwave gently.
• **Serve with**: A simple side salad or steamed greens balances the richness nicely.

Nutrition (per serving, estimate)