Fondue “St. Agur with Sweet Potatoes”

Fondue “St. Agur with Sweet Potatoes”
Preheat the oven to 200 C.
For sweet potato wedges, place the sweet potato wedges into a saucepan of boiling water and blanch for two minutes. Dry with kitchen towels.
Place the sweet potato wedges on a baking sheet, sprinkle with the olive oil and season, to taste, with salt and freshly ground black pepper. Place in the oven and bake for ten minutes, or until cooked through. Remove from the oven, transfer to a warm bowl and sprinkle with chives.
For Cheeeesy Fondue, place the cheese, cream and wine into a small saucepan over a medium heat.  Stir until the entire cheese melts. Mix the cornflour with the kirsch and  pour into the cheese, add the chopped chives and stir well.
Serve warm with sweet potato wedges for dipping on the side & in terms of wine, it’s a Pinot – not hardy like a Cabernet or simple like a Beaujolais, but pleasantly frisky  😉