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
- 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
Creamy chilli dipping sauce
Direction
- Preheat oven to 220C or 200C fan-force. Line 2 large baking trays with foil. Lightly spray foil with oil.
- Place sweet potatoes in a large bowl with oil and chilli. Season with salt and pepper and toss to coat.
- 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.
- Meanwhile make the dipping sauce combine remaining ingredients in a medium bowl. Chill until ready to serve.
- Serve chips immediately with dipping sauce.
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