INGREDIENTS

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.

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Nutrition (calculated from recipe ingredients)
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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