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Marcello Tully's sweet potato chips with mango crème fraîche recipe

3 ratings

Potato chips and ketchup or mayonnaise are a rather typical combination, but here Marcello Tully shakes things up by using sweet potato to make the chips. The mango crème fraîche is an interesting dipping sauce, while the Parmesan sprinkled over the top adds a snowy feel to the dish. See method

Serves 4
15mins to prepare and 35mins to cook
385 calories / serving

Ingredients

3 large sweet potatoes
3tbsp mango chutney
200g (7oz) half fat crème fraiche
2tbsp grated Parmesan, or mild cheddar
30ml (2tbsp) olive oil
1 pinch salt

If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

Energy
1630kj
385kcal 19%
Fat
18g 26%
Saturates
8g 40%
Sugars
20g 22%
Salt
1g 17%

of the reference intake
Carbohydrate 53.4g Protein 6.6g Fibre 6.6g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Cut the sweet potatoes into large wedges.
Place the chips in a saucepan and cover with cold water. Bring the pan to the boil and allow to simmer for 5 minutes. Drain the pan.
Arrange the sweet potato chips on a baking tray. Drizzle with oil and sprinkle with salt before gently tossing the chips to coat them in the oil. Place in the oven for 20-25 minutes, until the chips are golden and tender.
Meanwhile, hand the responsibility of the mango crème fraîche to the kids. All they have to do is pour the mango chutney and crème fraîche into a bowl and stir until they are well combined.
Line a ramekin with kitchen roll and once the chips are cooked, stack them in the ramekin.
Sprinkle the grated Parmesan over the chips, and serve alongside the mango crème fraîche.

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