Ouma’s Boerewors roll with crispy sweet potato crisps and Pesto
1 Pack Ouma’s Boerewors
3x sweet potatoes, cut into thin slices.
Crown National Six Gun Grill Spice.
Caramelise onions. Cut Boerewors into lengths and straighten. Place sweet potato slices on a baking tray and soak in a thin layer of olive oil before liberally sprinkling with Six Gun Spice. Bake at 180 C until crispy and golden brown (15-20 min.)
Braai boerewors until done. Smear bread rolls with butter and a layer of tomato sauce. Place caramelised onion on top and snuggle Boerewors length in onion. Smear with a good dollop of wholegrain mustard and place slightly overlaid sweet potato chips on top and cover with a layer of pesto sauce. Enjoy!