Loaded Sweet Potato with Bacon & Smoky Sour Cream

Continue with the recipe when the potato has 25 minutes left in the oven. Zest the lime, then cut it into six wedges. Drain the corn. Melt half of the butter in a frying pan over medium-high heat. Fry the corn with the Mexican-style spices* for 3 - 4 minutes, stirring regularly. Deglaze with the juice of one lime wedge per person, then transfer to a salad bowl. 

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, finely chop the scallions and separate the white part from the greens. Melt the rest of the butter in the same frying pan over medium-high heat. Fry the bacon lardons with the mince, the white part of the scallions and half of the smoked paprika for 6 - 8 minutes. Meanwhile, roughly chop the lettuce and dice the tomato.

In a small bowl, combine the sour cream with the lime zest and the rest of the smoked paprika. Season to taste with salt and pepper. Halve and pit the avocado, then remove the skin and thinly slice the flesh. Serve the avocado on plates and squeeze over the juice of one lime wedge per person. Season to taste with salt and pepper.

Transfer the lettuce and tomato to the salad bowl and toss well to combine with the corn. Add some extra virgin olive oil as preferred and season to taste with salt and pepper.