| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Waitrose2 | 4 | Servings |
INGREDIENTS
| 1 1/4 | kg | Sweet potatoes, scrubbed |
| 2lb 11oz | ||
| 30 | Waitrose Vegetable Oil | |
| 2tbsp | ||
| Salt and freshly ground | ||
| black pepper | ||
| 75 | g | Soft butter, 2 3/4 oz |
| 1 | 50 grams Who Earth 3 Nut | |
| Butter 1 3/4 oz | ||
| 10 | Lime juice and zest of whole | |
| lime 2tsp | ||
| 1 | Red chilli, de-seeded and | |
| chopped | ||
| 5 | Waitrose Italian Tomato | |
| Pure 1tsp | ||
| Good pinch of chilli powder | ||
| 5 | g | Cocoa powder, 1tsp |
INSTRUCTIONS
Cut the sweet potatoes in half lengthways and then cut each half into strips. Place in a bowl or a plastic bag, add the oil, salt and pepper and mix thoroughly. Remove the potatoes from the bag and cook over a medium heat on a barbecue for 25-30 minutes until tender. Meanwhile combine all the ingredients for the chilli nut butter. Serve the potatoes hot with the chilli nut butter on top. Variation Roast the sweet potatoes in their jackets in a preheated oven at 200øC, 400øF, gas mark 6 for 45 minutes, then split open and mash the chilli nut butter into them. Alternatively, omit the tomato pure, chilli powder, cocoa powder and add finely chopped coriander instead. Hints and tips: Choose medium-sized sweet potatoes to make good chunky chips. The chips can be prepared in advance - just soak them in water until ready to use, drain, dry and season as above. Converted by MC_Buster. NOTES : Ideal for summer, these chips are quick to prepare and easy to cook. Cook them on the barbecue and serve with tangy chilli nut butter. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 574
Calories From Fat: 349
Total Fat: 39.8g
Cholesterol: 104.4mg
Sodium: 299.2mg
Potassium: 689.4mg
Carbohydrates: 51.8g
Fiber: 8.2g
Sugar: 13g
Protein: 6.8g