This sweet potato bacon roll is an amuse-bouche. Pronounced as a’myuz bush. It’s French for ‘amuse the mouth’; a small bite before the meal begins. It’s a complimentary appetizer. Complimentary because amuse-bouche is not ordered from the menu but instead by the chef’s selection which you will usually find at top dining restaurants [read: Michelin star restaurants]. These make lovely small bites for home party.
Peel and cut sweet potato into wedges size.
In a saucepan, bring milk, water, salt and pepper to boil. Then add sweet potato. Cook for about 5 minutes or until sweet potato is cooked but still firm. Remove and let it cool.
Note: First attempt, I used milk make from milk powder. All’s good. Second attempt, I used full cream milk which the milk coagulate very easily. I had to rinse off the coagulated milk, making my sweet potato taste milk-less. 🙁
Wrap sweet potato with bacon and secure with toothpicks. Sprinkle with paprika powder.
Heat oil and/or some butter on the pan and add thyme. Pan-fry the rolls until bacon browns. Remove and season with pinch of salt, pepper, more paprika powder and thyme. That’s it. Very easy. Serve warm.
It’s a sweet, savory, fun and cute dish. Make sure you serve warm. Doesn’t taste really nice when it cools.
Sweet Potato Bacon Roll
Adapted from Flavours magazine Jan-Feb 2011
Makes about 20 pieces
250g sweet potato
100ml water, to cover
1/2 teaspoon salt
dash of pepper
6-8 slices of bacon
2 tablespoons butter or vegetable oil
7-8 sprigs of thyme
freshly ground black pepper
paprika powder (Flavours mag use cinnamon powder instead)
1. Peel and cut the sweet potato into small wedges.
2. Bring milk, water, salt and pepper to boil.
3. Add sweet potatoes and cook over medium heat for 5 minutes. The cooked sweet potatoes should be firm.
4. Remove, drain and allow it to cool.
5. Wrap the sweet potato wedges with bacon and fix with toothpicks. Sprinkle with paprika powder.
6. Heat butter and/or oil and thyme (leave some for garnish later) over medium heat and pan-fry the rolls until the bacon browns.
7. Remove and season with salt, black pepper and paprika powder. Garnish with few thyme leaves. Serve warm.
The first photo reminds me of the dragon boat race. Looks very beautiful
These look great, can I ask why you cooked them in milk instead of stock or water
Hi Lemoncello, guessing from the recipe provider point of view, I guess milk will add a certain taste into the sweet potato. You can try stock or water and see which one you like best. 🙂
Two of my absolute favorite foods wrapped into one! This is GENIUS!
Both are my fav too. 🙂
typical finger food. 🙂
Try it ya hehe