Spiced Sweet Potato Crisps And Ribbons With A Soured Crea

The aesthetic experience of God, the encounter of the human soul with divine beauty, is more than merely enjoyable, it is profoundly transforming. There is within it the power to persuade and to convince the inquiring mind of truth. This may well be the Spirit’s greatest catalyst for change. Paul alluded to this in 2 Corinthians 3:18 when he said, “We all, with unveiled face, beholding the glory of the Lord, are being changed into His likeness from one degree of glory to another.” The point is that what we see is what we be! We do not simply behold beauty: beauty takes hold of us and challenges the allegiance of our hearts. Beauty calls us to reshape our lives and exposes the shabbiness of our conduct. It awakens us to the reality of a transcendent Being to whose likeness of beauty we are being called and conformed by His gracious initiative. Beauty has the power to dislodge from our hearts the grip of moral and spiritual ugliness. The soul’s engagement with beauty elicits love and forges in us a new affection that no earthly power can overcome.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

4		Rashers smoked streaky bacon
1		284 millilit soured cream
		10 floz
2	T	Finely chopped fresh chives
		***FOR THE SWEET POTATO
		CRISPS AND
		RIBBONS***
1		Sized white sweet potato
1		Sized orange sweet potato
		Barbecue seasoning to dust
		Salt and freshly ground
		black pepper
		Oil to deep fat fry
1		Whole chives to garnish

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.  Converted by
MC_Buster.  NOTES : Spiced sweet potato crisps and ribbons served with
a creamy  dip ideal as a snack, starter or canape dish.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 117 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 362.7mg Potassium: 484.3mg Carbohydrates: 27.2g Fiber: 4.4g Sugar: 5.7g Protein: 2.5g