Sweet Potato Chips with Bourbon Bacon Jam

Warm peanut oil in a fryer or large pot to temperature of 350°F.

Meanwhile, trim 1 inch off the end of each sweet potato. Using a v-slicer or mandolin, slice the sweet potato into very thin slices, about 1/8-inch thick.

When the oil is hot, add about 5 sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some sea salt. Continue with the remaining sweet potatoes.


Add apple when bacon jam has cooled. Place a thin slice of brie on each sweet potato chip and garnish with a spoonful of bacon jam and minced fresh parsley.

This would make a great topping on a baked sweet potato also. The bacon jam is also great with pork tenderloin.