Smoky Sweet Potato Fries and Baconnaise Dip
Sharing Dish | with BBQ Sauce
- Egg
- Mustard
Complete with homemade baconnaise dip and BBQ sauce, these Smoky Sweet Potato Fries make for a delicious starter or side dish.
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
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 smoky bacon lardons. Mix to combine, then set aside your baconnaise for serving.
a) Once the sweet potato fries have finished in the oven, transfer to a serving dish.
b) Add the BBQ sauce to a small serving bowl and arrange the BBQ sauce and baconnaise around your sweet potato serving dish to finish.
Enjoy!
