Sweet Potato Crisps with a Creamy Chilli Sauce

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Preparation info

  • Difficulty

    Easy

  • Serves

    4–6

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

I’ve based the flavourings in this dipping sauce on yuzo kosho, the tongue-tingling Japanese citrus paste made from pounding green chillies with salt and yuzu skin. Brushed on grilled meats or spooned into ramen or hot pots, its spicy floral taste is an epiphany. You can buy jars from Asian stores, but I’ve riffed a homemade version using lime zest and jalapeño, swirled here into a creamy buttermilk base.

Prep 10 minutes
Cook 45 minutes

Ingredients

  • 2 large sweet potatoes, skin on
  • 2 tbsp vegetable oil

Creamy Chilli Sauce

  • 1 garlic clove, sliced
  • ½ tsp sea salt
  • 1 thumb-sized jalapeño or other green chilli, sliced
  • 1 tbsp yuzu or lime juice
  • thick zest 1 lime
  • 60 ml 2 fl oz) mayonnaise
  • 90 ml 3 fl oz) buttermilk

Method

Preheat the oven to 150°C (300°F) or 130°C (250°F) fan forced. Thinly slice the well-scrubbed sweet potatoes lengthways on a mandoline, about 2.5 mm (1/10 inch) thin. They should be thicker than you might think as they will shrink and become crisp. If they are too thin, they can burn in places before they are cooked.

Rub both sides of the crisps with the oil and place on one very large baking tray or two smaller ones. Bake for 45 minutes or until crisp. You may want to swap the two trays (if using) around halfway through the cooking time. In the last 10 minutes or so of baking, flip over the potatoes so that they completely dry out.

Remove the crisps from the oven, sprinkle with sea salt and leave to cool on the tray. If not eating immediately, place in a tin or sealed container and line the base with baking paper so it absorbs any moisture to keep them crisp.

To make the creamy chilli sauce, in a mortar and pestle, crush the garlic, salt, green chilli, yuzu or lime juice and lime zest until they form a paste. Scrape into a small serving bowl and add the mayonnaise and buttermilk. Stir to combine.

Serve the creamy chilli sauce with the potato crisps.