Sweet potato chips with guacamole and caviar
4 medium sweet potatoes
120 g of natural creamy cheese (4.2 oz)
1 tbsp of fresh cilantro (chopped) and some sticks to decorate
A pinch of freshly ground sea salt
Sunflower oil (to fry the potatoes)
200 g of Black River Caviar (0.4 lbs)
Wash and peel the sweet potatoes. With a mandolin or a sharp knife, cut thin slices. Place in water to avoid rusting.
Remove the avocado pulp, and place it in a bowl with a little key lime juice. Mash the avocado with a fork, add the natural creamy cheese, the freshly ground sea salt, and a spoonful of fresh cilantro. Mix to combine all the ingredients.
Preheat oven at 180 °C (356 °F). Strain the sweet potato slices, brush an oven plate with sunflower oil, and place the slices so that they don’t overlap. Brush the slices with sunflower oil, season with sea salt, and cook. (You could also fry in hot oil.) Take out from the oven and let cool on a rack or paper towels.
Serve the sweet potato chips with the avocado mousse, and top with Black River Caviar. Serve with key lime sections.