OUR WINE PAIRING RECOMMENDATION IS PRODUCED IN PARTNERSHIP WITH KONO WINES
These can be served warm or prepped ahead and served cold.
Serves 24. Preparation: 15 minutes. Cooking time: 20 minutes.
1 large sweet potato or kūmara
drizzle of oil
pinch of sea salt
1/4 cup extra virgin olive oil
5 onions, halved, sliced
1 clove garlic
2 rashers bacon, diced
¼ cup maple syrup
12 whole walnuts, halved
1 spring onion, sliced
Preheat the oven to 180°C and line 2 oven trays with baking paper. Wash the sweet potato and slice into rounds that are approximately 1-2 mm thick. Lay the rounds on the prepared trays in a single layer, drizzle with oil and sprinkle with salt. Place in the oven for 15–20 minutes, or until cooked and brown on the edges. Turn if required.
Place the 1/4 cup olive oil in a heated pan, add the onions and garlic and gently cook over a low heat, stirring occasionally, for 10 minutes. Add the maple syrup and salt and sauté for another 10 minutes, stirring regularly. Meanwhile, sauté the bacon in a pan for a few minutes until caramelised. Stir the bacon through the onion mixture.
Top the potato rounds with onion mix, a walnut half and spring onion.
WINE PAIRING RECOMMENDATION: KONO WINES CHARDONNAY 2018
Maple Caramelised Onions & Bacon on Sweet Potato Rounds, made even taster when paired with a full-bodied chardonnay. Kono Chardonnay 2018 from the Moutere Hills region in Nelson displays bright stonefruit and sweet citrus aromas while the palate shows juicy tropical fruit, white peach and hints of soft smoky French oak.