Sweet Potatoes with Horseradish Sourcream, Panchetta & Soft Boiled Eggs

Our fourth food and wine pairing in this series is the 2019 Lion’s Tooth of McLaren Vale Shiraz Riesling which another_food_blogger has matched with this dish of Sweet Potatoes with Horseradish Sourcream, Panchetta & Soft Boiled Eggs. 

The central track of clean and long acidity with boysenberry and raspberry flavours running alongside exquisitely fine and graudual tannins in our Lion’s Tooth of McLaren Vale Shiraz Riesling is the perfect accompaniment to this slightly creamy Egg/Sweet Potato salad combination. 


serves 4


Sweet Potatoes x 1 kg
Olive oil x 4 tbsp

Horseradish Sour cream
Sourcream x 100g
Horseradish cream x 30g

Crispy Sage
Sage leaves x 12
Olive oil x 4 tbps *see tips*

Eggs x 4
Panchetta x 150-200g cut into ½ cm rashers
Capers x 2 tbsp



Sweet Potatoes

  1. Wash the potatoes and cut them into wedges.
  2. Drizzle them with oil and season them with salt
  3. Roast for 25-30mins @ 200c in a lined baking tray

Soft Boiled Eggs

  1. Fill a saucepan with water, 1 tbsp of salt and a wedge of lemon *see tips*
  2. Fill a bowl with water and plenty ice so that it’s ice cold
  3. Once the water is boiling place the eggs gently into the saucepan and boil for 6 ½ minutes
  4. Remove eggs from water and place into the ice cold water
  5. Peel by cracking the shells gently all over and removing shell while eggs are in the water
  6. Set aside until ready to use

Horseradish Sourcream

  1. Mix ingredients together and set aside

Crispy Sage

  1. Place enough oil to fill the base of a frying pan
  2. Once oil is shimmering place the sage into the oil and cook for approx. 30 seconds, remove and place on a plate lined with kitchen paper and sprinkle with salt
  3. Try NOT to just eat them before serving 😉


  1. Slice the pancetta into lardons *see tips*
  2. Fry on high heat in a frying pan (no oil required) for 2-3 minutes until crisp
  3. Remove and drain on kitchen paper



  1. Once the sweet potatoes are cooked, place them on your desired serving plate/tray
  2. Drizzle all over with horseradish sourcream
  3. Cut eggs in ½’s or ¼’s and place around the sweet potatoes
  4. Sprinkle the pancetta & capers around the plate and sprinkle with crispy sage
  5. Pour a glass of Dandelion Lion’s Tooth of McLaren Vale Shiraz Riesling and enjoy!


Essential Tools

  • Baking tray
  • Chef knives
  • Chopping board
  • Measuring utensils
  • Mixing bowl x 2
  • Frying pan
  • Saucepan


  • Adding salt & lemon (you can squeeze the juice into the water) will guarantee you 99/100 eggs you make will de-shell easily
  • Eggs, sourcream & sage can all be made in advance – store the eggs & sourcream in the fridge and the sage in an airtight container in a dry place
  • You want pancetta “lardons” so have your deli slice it ½ cm thick like thick cut bacon and then cut them into little matchsticks
  • When making the crispy sage keep an eye on it as they will burn quickly
  • When roasting the sweet potatoes you can do them in wedges or cut them into smaller cubes – whatever suits. Just adjust the cooking times as appropriate

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