Buyer beware, these guys are addictive. It's hard to tell if I prefer the chips or the wedges. Either way I make the dipping sauce with both, it's the perfect match. Don't know sriracha sauce? Make yourself a new friend. It's an Asian hot chili sauce- sometimes referred to as "rooster sauce" (by me, because there's a rooster on the bottle). It's found in the Asian food aisle by the soy sauce and such. Looks like this:
You can replace the sriracha sauce with hot sauce if you must, but I recommend the rooster sauce if you can get your hands on it :)
Ingredients: (about 4 servings)
2 medium sized sweet potatoes
3 Tbsp. olive oil
2 Tbsp. brown sugar (or 1 1/2 Tbsp. honey)
1 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
For dipping sauce:
1 tsp. Sriracha hot chili sauce (or more to make it spicier)
5 Tbsp. Mayo (I used Hellman's)
Step 1: Preheat oven to 400 degrees Fahrenheit. Wash the sweet potatoes. Cut the ugly ends off of the sweet potatoes.
Step 2: Cut the sweet potato into about 1/4 in rounds. If you have a mandolin this would be super simple work, I just used a very sharp knife.
Step 3: Place the cut chips into a medium sized bowl. Coat with olive oil, making sure there is enough oil for each chip to be completely coated.
Step 4: Season with the brown sugar, paprika, salt, and cayenne pepper and stir to combine.
Step 5: Place chips in a single layer on a baking sheet or baking dish coated with non-stick spray.
Step 6: Bake in a preheated oven 20-25 minutes or until crispy, turning over halfway through baking.
For dipping sauce: Combine sriracha sauce and mayo in a bowl. Dip away!
|Match made in heaven:-)|
Do you have a super fab sweet potato recipe? I'm always looking for a new way to prepare my favorite veggie:)!
PS: I've added a section on the right side of the page where you can like us on Facebook, follow me on Pinterest, or subscribe by e-mail. :-)