Smoky Sweet Potato Fries & a Trio of Dips with Baconnaise, BBQ Sauce and Guacamole | Perfect for sharing

Can't choose between dips? Why not have all three! These smoky paprika sweet potato chips are delicious dipped into baconnaise, BBQ sauce and guacamole. Enjoy as a starter, side or snack to share with friends and family.

Prep: 35 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 2 sweet potatoes
  • 1 sachet smoked paprika
  • 60 gr british smoked bacon lardons
  • 64 gr mayonnaise
  • 64 gr bbq sauce
  • 1 pot smashed avocado
  • 2 sweet potatoes
  • 1 sachet smoked paprika
  • 60 gr british smoked bacon lardons
  • 64 gr mayonnaise
  • 64 gr bbq sauce
  • 1 pot smashed avocado
  • 2 sweet potatoes
  • 1 sachet smoked paprika
  • 60 gr british smoked bacon lardons
  • 64 gr mayonnaise
  • 64 gr bbq sauce
  • 1 pot smashed avocado

Instructions

  1. 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 and season with salt and pepper. 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.
  2. a) Meanwhile, pop a medium frying pan on medium-high heat.
    b) Once 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. Stir to combine, then 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.
  3. a) Once roasted, add your sweet potato fries to a serving dish.
    b) Serve the BBQ sauce, smashed avocado and baconnaise in 3 separate small pots alongside for dipping.
    Enjoy!