Smoky Sweet Potato Fries & Dips
with Baconnaise, BBQ Sauce and Guacamole
The quantities provided above are averages only.
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
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Smoked Paprika
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 chips (no need to peel).
b) Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the smoked paprika, season with salt and pepper, then 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, pop a frying pan on medium-high heat.
b) Once the oil is 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 to the pan. Stir to combine. 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.
a) Serve the BBQ sauce, smashed avocado, and baconnaise in 3 separate small pots alongside your sweet potato fries.
