Sweet potato chips with mango crème fraîche
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Cut the sweet potatoes into large wedges
3
Transfer the chips to a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes, then drain
4
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
5
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
6
Once cooked, stack the chips in a large bowl lined with kitchen roll
7
Sprinkle over the grated Parmesan and serve with the mango crème fraîche
- 2 tbsp of Parmesan
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