| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Waitrose2 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
kg |
Sweet potatoes; scrubbed (2lb 11oz) |
| 30 |
ml |
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 |
ml |
Lime juice and zest of whole lime; (2tsp) |
| 1 |
sm |
Red chilli; de-seeded and |
|
|
; chopped |
| 5 |
ml |
Waitrose Italian Tomato Pur.e; (1tsp) |
|
|
Good pinch of chilli powder |
| 5 |
g |
Cocoa powder; (1tsp) |
INSTRUCTIONS
THE CHILLI NUT BUTTER
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 200°C,
400°F, gas mark 6 for 45 minutes, then split open and mash the chilli nut
butter into them. Alternatively, omit the tomato pur.e, 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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