Ingredients:
- 8 slices bacon
- 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut crosswise into (1/2-inch) thick rounds
- 1 tablespoon all-purpose flour
- 1 teaspoon Jalapeno Sea Salt, divided
- Extravagonzo Red Chili Culinary Oil or Extravagonzo Roasted Garlic Culinary Oil
- 1/2 cup sour cream or crème fraîche
- Zest of 1 Satsuma tangerine, clementine or small orange
- 2 green onions, thinly sliced (about 1/4 cup
Instructions:
- Preheat the oven to 400°F. Bake bacon on a foil-lined baking sheet until almost crisp, about 15 minutes. Transfer to a paper towel-lined plate to let drain, and then finely chop.
- In a large bowl, toss sweet potatoes with flour and 3/4 teaspoon Jalapeno Sea Salt. brush a large baking sheet with Extravagonzo Red Chili Culinary Oil or Extravagonzo Roasted Garlic Culinary Oil and then arrange sweet potatoes in a single layer. Brush tops withExtravagonzo Red Chili Culinary Oil or Extravagonzo Roasted Garlic Culinary Oil and bake on the bottom third of the oven, flipping once, until golden brown and tender, 20 to 25 minutes; set aside to let cool until warm.
- In a small bowl, stir together sour cream, remaining 1/4 teaspoon Jalapeno Sea Salt and zest. To serve, top each round of sweet potato with a dollop of sour cream, bacon and green onions.
