Sweet potato chips with mango crème fraîche

servings4
45 minutes

Ingredients

  • 3 large sweet potatoes
  • 3 tbsp of mango chutney
  • 200g of half fat crème fraîche
  • 2 tbsp of Parmesan, or mild cheddar, grated
  • 2 tbsp of olive oil
  • 1 pinch of salt

Method

1
Preheat the oven to 180°C/gas mark 4
2
Cut the sweet potatoes into large wedges
  • 3 large sweet potatoes
3
Transfer the chips to a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes, then drain
4
Place the sweet potato chips on a baking tray, drizzle with oil and sprinkle with salt. Gently toss to coat. Cook in the oven for 20-25 minutes, until tender and golden
  • 1 pinch of salt
  • 2 tbsp of olive oil
5
Meanwhile, combine the mango chutney and crème fraîche in a bowl and mix until well combined
  • 3 tbsp of mango chutney
  • 200g of half fat crème fraîche
6
Once cooked, stack the chips in a large bowl lined with kitchen roll
7
Sprinkle over the grated Parmesan and serve with the mango crème fraîche
  • 2 tbsp of Parmesan