sweet potato and yam chips
with hot mustard dipping sauce
- vegetable oil, for deep-frying
- 1 (300g) small sweet potato (kumara), peeled and thinly sliced lengthways
- 1 (300g) small white sweet potato, peeled and thinly sliced lengthways
- 2 (300g) small purple yams, peeled and thinly sliced lengthways
- sea salt flakes
hot mustard dipping sauce
- ½ cup (120g) sour cream
- 2 teaspoons hot English mustard
- 1 tablespoon lemon juice
- sea salt flakes
- To make the hot mustard dipping sauce, combine the sour cream, mustard, lemon juice and salt in a bowl. Set aside. Heat the oil in a large, deep saucepan over medium heat until hot.
- Deep-fry the sweet potato, white sweet potato and yam, in batches, for 2–3 minutes or until golden and crisp. Drain on non-stick baking paper, sprinkle with the salt and serve immediately with the dipping sauce.
© DONNA HAY GROUP
