Smoky Sweet Potato Fries and 3 Special Dips
with Baconnaise, BBQ Sauce and Guacamole | Perfect for sharing
Can't choose between dips? Why not have all three! These smoky paprika sweet potato chips are delicious dipped into baconnaise, BBQ sauce and guacamole. Enjoy as a starter, side or snack.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Smoked Paprika
60 grams
British Smoked Bacon Lardons
64 grams
Mayonnaise
(Contains Egg, Mustard)
64 grams
BBQ Sauce
1 pot(s)
Smashed Avocado
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
b) Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over half the smoked paprika and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
a) Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Once cooked, remove the pan from the heat and add the remaining smoked paprika. Stir to combine, then transfer to a small bowl and allow to cool, 10-15 mins.
d) Once cooled, add the mayonnaise to the bacon lardons. Mix to combine, then set aside your baconnaise for serving.
a) Once roasted, add your sweet potato fries to a serving dish.
b) Serve the BBQ sauce, guacamole and baconnaise in 3 separate small pots alongside for dipping.
Enjoy!
