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Name: Spiced Sweet Potato Crisps And Ribbons with a Soured Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt; 1 284 millilit soured cream;; 4 Rashers smoked streaky bacon; 1 Whole chives to garnish; 1 md Sized white sweet potato; 1 md Sized orange sweet potato; ***FOR THE SWEET POTATO; ; RIBBONS***; Oil to deep fat fry; 2 tb Finely chopped fresh chives; Barbecue seasoning to dust

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INGREDIENTS

Salt
FOR THE SOURED CREAM DIP
1 284 millilit soured cream;
4 Rashers smoked streaky bacon
1 Whole chives to garnish
1 md Sized white sweet potato
1 md Sized orange sweet potato
***FOR THE SWEET POTATO
; RIBBONS***
Oil to deep fat fry
2 tb Finely chopped fresh chives
Barbecue seasoning to dust

Servings

INSTRUCTIONS

Grill the bacon rashers under a preheated hot grill until golden brown and very crisp, turn occasionally during cooking. Remove and allow to cool. Cut the bacon into fine dice. Mix the bacon with the soured cream and chives and place into a serving bowl. Cover and chill until required. Peel both varieties of sweet potato. Using a potato peeler, peel thin strips lengthways from one of the sweet potatoes to form ribbons. Thinly slice on the diagonal and widthways the flesh of the other sweet potato. Heat the oil in a saucepan or thermostatically controlled deep fat fryer to 180 C, 350 F. Deep fry in batches the ribbons and slices until golden brown and crisp, approximately 2-4 minutes. Remove with a slotted spoon and drain on absorbant kitchen paper When all the sweet potato ribbons and slices are cooked add seasoning to taste and dust lightly with barbecue seasoning, toss very gently to evenly coat. Place the soured cream dip onto a serving plate, arrange the spiced sweet potato ribbons and slices around the edge and garnish with whole chives. Serve immediately. NOTES : Spiced sweet potato crisps and ribbons served with a creamy dip ideal as a snack, starter or canape dish.

NOTES

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Spiced Sweet Potato Crisps And Ribbons with a Soured Cream

Salt
 FOR THE SOURED CREAM DIP
1 284 millilit soured cream;
4 Rashers smoked streaky bacon
1 Whole chives to garnish
1 md Sized white sweet potato
1 md Sized orange sweet potato
 ***FOR THE SWEET POTATO
 ; RIBBONS***
 Oil to deep fat fry
2 tb Finely chopped fresh chives
 Barbecue seasoning to dust

Grill the bacon rashers under a preheated hot grill until golden brown and  very crisp, turn occasionally during cooking. Remove and allow to cool.    Cut the bacon into fine dice. Mix the bacon with the soured cream and  chives and place into a serving bowl. Cover and chill until required.    Peel both varieties of sweet potato. Using a potato peeler, peel thin  strips lengthways from one of the sweet potatoes to form ribbons. Thinly  slice on the diagonal and widthways the flesh of the other sweet potato.    Heat the oil in a saucepan or thermostatically controlled deep fat fryer to  180 C, 350 F.    Deep fry in batches the ribbons and slices until golden brown and crisp,  approximately 2-4 minutes. Remove with a slotted spoon and drain on  absorbant kitchen paper    When all the sweet potato ribbons and slices are cooked add seasoning to  taste and dust lightly with barbecue seasoning, toss very gently to evenly  coat.    Place the soured cream dip onto a serving plate, arrange the spiced sweet  potato ribbons and slices around the edge and garnish with whole chives.  Serve immediately.        NOTES : Spiced sweet potato crisps and ribbons served with a creamy dip  ideal as a snack, starter or canape dish.

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Nutrition

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Serving Size: 1 Serving (112g)
Recipe Makes: 1 servings

Calories: 514
Calories from Fat: 454 (88%)

Amt Per Serving		% DV

	Total Fat 50.5g	67 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 22.5g
	Polyunsanturated Fat 5.6g
Cholesterol 76.2mg		23 %
Sodium 933.1mg		32 %
Potassium 238mg		6 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 514

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