Sweet Potato Crisps with Chive Creme Fraiche and Cranberries
  • 2-3 Sweet Potatoes
  • Olive Oil
  • 1½ Cups Cranberries
  • Zest of ½ Orange
  • ⅓ Cup Orange Juice
  • ⅓ Cup Sugar
  • ½ Cup Creme Fraiche
  • 2 Tablespoons Chives, sliced
  • Salt
  • Pepper
  1. Use a mandoline or utility knife to cut thin pieces of sweet potato rounds. Toss them gently with olive oil, salt, and pepper. Put a silpat on a baking sheet, then lay the rounds out evenly. Cook the rounds at 275F for 90 minutes. Turn the rounds and cook for 60-90 more minutes until crisp. Be sure to check periodically to make sure the rounds are not getting too brown.
  2. In a sauce pan heat the cranberries, sugar, orange juice and zest until the berries pop, then simmer for 10 minutes longer. Let the sauce cool and thicken.
  3. Mix the creme fraiche with the chives, reserving some chives for garnish.
  4. Build each round by starting with a sweet potato crisp, adding the chive creme fraiche, and the cranberries, and finally top with fresh chives.
Recipe by The Taste Edit at https://thetasteedit.com/sweet-potato-crisps-with-chive-creme-fraiche-and-cranberries/