Sweet potato chips with mango crème fraîche

Side
easy
4
45 minutes

PT45M

A deliciously sweet and vibrant alternative to chips, these sweet potato wedges from Marcello Tully are baked to crispy perfection, sprinkled with a little sharp Parmesan and served with a tangy mango crème fraîche dip.

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3 large sweet potatoes
3 tbsp of mango chutney
200g of half fat crème fraîche
2 tbsp of Parmesan, or mild cheddar, grated
2 tbsp of olive oil
1 pinch of salt

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Preheat the oven to 180°C/gas mark 4

Cut the sweet potatoes into large wedges

3 large sweet potatoes

Transfer the chips to a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes, then drain

Place the sweet potato chips on a baking tray, drizzle with oil and sprinkle with salt. Gently toss to coat. Cook in the oven for 20-25 minutes, until tender and golden

1 pinch of salt
2 tbsp of olive oil

Meanwhile, combine the mango chutney and crème fraîche in a bowl and mix until well combined

3 tbsp of mango chutney
200g of half fat crème fraîche

Once cooked, stack the chips in a large bowl lined with kitchen roll

Sprinkle over the grated Parmesan and serve with the mango crème fraîche

2 tbsp of Parmesan

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.