1 or 2 of your favourite Herbert Adams Slow-Cooked Pulled Pork Pies
400g Sweet Potato, peeled and cut into chips (10cm x 1.5cm)
1 teaspoon cumin
1 teaspoon salt
Olive oil spray
2 tablespoons corn relish
2 tablespoons sour cream
2 teaspoons chopped capers, optional
Milk, to thin
2 spring onions cut into long fine shreds
- Preheat oven to 180C (350F). Remove the pies from the pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30 minutes.
- Place the chips onto a greased oven tray and sprinkle with the combined cumin and salt. Spray well with oil. Bake in a moderate oven 180C for 25 minutes or until tender.
- Combine the relish with the sour cream and capers. Thin with a little milk to make a dolloping consistency. Place the pies onto serving plates with the chips and serve with creamy corn relish.
In a hurry, use store-bought sweet potato chips available in the freezer section of the supermarket.