© 2017 Ching He Huang. All rights reserved.

Smoked Paprika Sweet Potato Chips In A Chilli Mayonnaise

Serves : 4 Preparation 10 mins Cooking 30 mins Total 40
Nutrition facts: 265.00 calories 2.00g protein 27.60g carbs 8.20g sugars 17.30g fat 2.10g 4.70g fibre 657.00mg sodium
Ingredients: 2 tbsp Groundnut oil 1 tsp Sea salt flakes 1 tsp Smoked Paprika 2 Pinches Freshly ground black pepper 2 medium, peeled and sliced into chunky chips Sweet potato For dipping sauce: 2 tbsp Sriracha hot chilli sauce 4 tbsp Mayonnaise For the garnish: chopped Coriander Yum. Baked sweet potato wrapped in Chinese newspaper and baked on hot coals in a small underground pit, that is how my grandmother used to make baked sweet potatoes. They cooked slowly for hours until the sweet potato is soft, tender and fluffy. This dish brings back childhood memories and it is easier to cook nowadays using an oven of course. Living in the West, I have since discovered the joys of Paprika and mayonnaise! The Paprika gives the sweet potato chips a delicious smokey sweet edge and theres nothing like a good sriracha chilli sauce mixed with a good shop bought mayo to make the perfect creamy spicy dipping accompaniment.

Smoked Paprika Sweet Potato Chips In A Chilli Mayonnaise

  1. Serves : 4
  2. Preparation time 10 Minutes
  3. Cooking time 30 Minutes
per serving

Cals


265.00

Protein (g)


2.00

Carbs (g)


27.60

Sugars (g)


8.20

Fat (g)


17.30

Sat Fat (g)


2.10

Fibre (g)


4.70

Sodium (mg)


657.00

Source from

Ching He Huang Web Site

About the recipe

snacks and sides

Yum. Baked sweet potato wrapped in Chinese newspaper and baked on hot coals in a small underground pit, that is how my grandmother used to make baked sweet potatoes. They cooked slowly for hours until the sweet potato is soft, tender and fluffy. This dish brings back childhood memories and it is easier to cook nowadays using an oven of course. Living in the West, I have since discovered the joys of Paprika and mayonnaise! The Paprika gives the sweet potato chips a delicious smokey sweet edge and theres nothing like a good sriracha chilli sauce mixed with a good shop bought mayo to make the perfect creamy spicy dipping accompaniment.

Ingredients
  • Groundnut oil 2 tbsp
  • Sea salt flakes 1 tsp
  • Smoked Paprika 1 tsp
  • Freshly ground black pepper 2 Pinches
  • Sweet potato 2 medium, peeled and sliced into chunky chips
For dipping sauce
  • Sriracha hot chilli sauce 2 tbsp
  • Mayonnaise 4 tbsp
For the garnish
  • Coriander chopped

Steps

  • Preheat the oven to 180 degrees/350/Gas Mark 4.
  • Put the sweet potatoes, oil, salt, paprika and black pepper in a roasting tin, and toss well to coat and then roast for 25 minutes or until the sweet potato chips are golden and cooked through.
  • Make a quick chilli mayonnaise dip by mixing the chilli sauce and mayonnaise together. Spoon into a small dish and serve immediately. Garnish with chopped coriander.
Ingredients
  • Groundnut oil 2 tbsp
  • Sea salt flakes 1 tsp
  • Smoked Paprika 1 tsp
  • Freshly ground black pepper 2 Pinches
  • Sweet potato 2 medium, peeled and sliced into chunky chips
For dipping sauce
  • Sriracha hot chilli sauce 2 tbsp
  • Mayonnaise 4 tbsp
For the garnish
  • Coriander chopped