Ouma’s Boerewors roll with crispy sweet potato crisps and Pesto



1 Pack Ouma’s Boerewors

Bread rolls

4x onions



Pinch salt

Pinch sugar

3x sweet potatoes, cut into thin slices.

Tomato sauce

Wholegrain mustard

Pesto sauce.

Olive oil.

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!


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