Step 1

Preheat the oven to 200°C.

Step 2

Line a baking tray with baking paper and arrange sweet potato on top. Drizzle with oil and season. Bake for 40 minutes or until tender and lightly caramelised.

Step 3

Meanwhile, heat 1cm oil in a frypan over high heat. Add onion and cook, carefully stirring, for 5-6 minutes or until crisp and golden. Remove using a slotted spoon and drain on paper towel. Add sage to oil for 10 seconds, then remove using a slotted spoon and drain on paper towel.

Step 4

Meanwhile, place speck in a cold frypan over medium heat and cook, turning once, for 8-10 minutes or until crisp and golden. Drain on paper towel.

Step 5

Beat sour cream and horseradish together in a bowl and spoon onto a serving plate. Top with potato, onion, sage, speck, basil leaves, capers and halved soft-boiled eggs to serve.