Description
Dunk these crispy wedges in smokey paprika sour cream – just delish.
Ingredients
3 medium (long and thin) sweet potatoes, washed
olive oil
freshly ground salt and pepper
12 small sprigs of thyme
250 g streaky bacon (+- 12 rashers)
250 g sour cream
+- 2 tsp (10 ml) smoked paprika
Instructions
Preheat the oven to 200 °C.
Cut each potato into 4 wedges.
Drizzle the wedges with olive oil and season to taste.
Wrap a rasher of bacon tightly around each wedge and place onto a greased baking tray.
Roast for 35- 40 minutes (depending on the size) or until golden and crispy.
Combine the sour cream and paprika to taste.
Dip the hot, crispy bacon-wrapped wedges into the smokey sour cream and enjoy!
