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Finger Food

Mexican Sweet Potato Fries with Creamy Chilli Dipping Sauce

Crispy baked sweet potato fries with a simple creamy dipping sauce. Recipe by Lucy Nunes.

INGREADIENT

    • 1 kg sweet potato cut into strips peeled
    • 1 tbs rice bran oil
    • 1 pinch salt
    • 1 pinch pepper
    • 1 tsp Mexican chilli

    Creamy chilli dipping sauce

    • 3/4 cup whole-egg mayonnaise
    • 1 tbs hot chilli sauce
    • 1/2 tsp lime rind, finely grated
    • 1 tbs lime juice
    • 1 long green shallots finely chopped
    • 1 tbs coriander finely chopped

Direction

    1. Preheat oven to 220C or 200C fan-force. Line 2 large baking trays with foil. Lightly spray foil with oil.
    2. Place sweet potatoes in a large bowl with oil and chilli. Season with salt and pepper and toss to coat.
    3. Arrange sweet potatoes on prepared trays in a single layer leaving a little space between chips. Roast for 25 minutes or until golden and tender.
    4. Meanwhile make the dipping sauce combine remaining ingredients in a medium bowl. Chill until ready to serve.
    5. Serve chips immediately with dipping sauce.
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