Recipe courtesy of Alpro.
Spicy Sweet Potato Chips with Satay Dip
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Cook time:
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Serves: 4
Ingredients
- 2 sweet potatoes, chopped in to chunky chip slices
- 1/2 tsp fennel seeds
- 1/2 tsp cinnamon
- 1/2 tsp smoke paprika
- 1/2 tsp dried rosemary
- 1 tbsp rapeseed oil
- A pinch of salt
- SATAY SAUCE:
- 200g Alpro Simply Plain soya yoghurt
- Juice of 1/2 a lime
- 5 tbsp of smooth or crunchy peanut butter
- 1 tsp agave nectar / maple syrup
- 1 tbsp soy sauce
- A pinch of chilli powder
Instructions
- Pre-heat oven to 180 degrees / Gas Mark 4
- Add the fennel seeds and dried rosemary to a pestle and mortar, along with a pinch of salt, and grind to a fine powder
- Sprinkle the smoked paprika and cinnamon into the mixture and drizzle in the rapeseed oil
- Toss the sweet potatoes in the spiced oil and roast in a pre-heated oven for 25-30 minutes, or until crispy around the edges
- Add the soya yoghurt to a bowl along with the lime juice, agave nectar, peanut butter, soy sauce and chilli powder. Mix until you have a smooth satay sauce
- Serve the satay alongside your sweet potato chips as a dip