Sweet Potato Chips with Spiced Crème Fraiche
The sweet potatoes paired with this cool and spicy dish is the perfect accompaniment to a chilly evening.
Preparation time: 10 mins
Cooking time: 15 mins
- 2-3 sweet potatoes
A good splash of sunflower oil
- Sea salt
- Freshly ground pepper
- 150g crème fraiche, natural or greek yogurt
- 1 lime
- 1/4 tsp ground cumin
- a good pinch (about 1/8 tsp) chilli powder
- 1 tbsp finely chopped fresh coriander or parsley
- A pinch of paprika
- 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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