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.