Roasted Sweet Potato Coins With Pancetta and Chives.

A different take on your average potato skins, these versatile little bites are great as an appetizer for a cocktail party or as a side to your Valentine’s Day dinner.

Roasted Sweet Potato Coins with Pancetta and Chives – a The Jey of Cooking original (although I’m sure I’m not the first to execute this idea)

  • 2 Sweet Potatoes
  • 6 Clementines, juiced (or other citrus juice equivalent to about 1 cup)
  • 2 Tbsp. Brown Sugar
  • 2 Slices Pancetta
  • 1/2 to 3/4 Cup Sour Cream
  • 4-5 Chives, snipped

Preheat oven to 350.

Cut sweet potatoes into thick rounds.  Toss with clementine juice and brown sugar.

Transfer potato coins to a parchment lined baking sheet.  Bake for one hour, flipping once halfway through.

Meanwhile, cook the pancetta over medium low heat until cooked.  Crumble and set aside.

Remove potatoes from oven and let cool 5 minutes.  Transfer to a serving platter.

Put sour cream into a piping bag with a decorative tip (or a plastic baggie with a corner snipped.  Pipe onto coins and top with pancetta and chives.

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8 responses to “Roasted Sweet Potato Coins With Pancetta and Chives.

  1. These look fantastic, what a great twist on a potato skin.

  2. What a fabulous appetizer. I love that you used sweet potato instead of the usual white potato.

  3. These are great!! ( you left a comment about extra ham…I have extra sweet potatoes lol) I was going to make sweet potato fries, but I am going to have to try these out!!

  4. I love the idea of using sweet potatoes in this, such a delicious added kick!

  5. Pingback: Gourmet Super Bowl Spread | ari cortes

  6. These were great- I loved the citrus in them! Had to make some substitutions for what I had on hand, my version with a link to yours is here

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