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.

NOTES : Spiced sweet potato crisps and ribbons served with a creamy dip ideal as a snack, starter or canape dish.

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