Preparation time: 10 mins
Cooking time: 15 mins
- Peel your sweet potatoes. Cut into chip-like fingers. Set aside.
Mix the crème fraiche or yogurt with a good pinch of sea salt, a grating of lime zest, a good squeeze of juice, the cumin, chilli powder and coriander or parsley.
Taste. Adjust seasoning, if needed. You might want to add more lime juice. Or, extra chilli powder. You want it to have a decent kick - it's a lovely contrast to the sweet potatoes. When you’re happy with it, pop in the fridge to keep cool.
Place a large frying pan over high heat. Add a 1cm-deep film of sunflower oil. Once hot, add your sweet potatoes, along with a pinch of salt and pepper. Lower heat to medium.
Cook until golden on all sides, checking and turning frequently.
Add a squeeze of lime juice and a good pinch of paprika and salt to your warm chips. Serve hot with the cold dip.
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