The secret to truly crispy sweet potatoes is to toss the sliced sweet potato in a little cornflour, two to three teaspoons will suffice, you could also use fine semolina in the mix. Once dusted in this mix before roasting, it should yield perfectly crispy chips which can then be dipped in a zesty, spicy, Thai style dressing and adorned with crushed peanuts & coriander.
Serves 4 
50mins 4 large sweet potatoes, cut into wedges
1-2 tbsp olive oil
3.5oz roasted salted peanuts, roughly chopped
1 small bunch coriander
Sea salt & freshly ground black pepper
For the dressing:
1 tsp caster sugar
1 lime, zest and juice
3 tbsp fish sauce
½ red chilli, finely chopped
4 large sweet potatoes, cut into wedges
1-2 tbsp olive oil
100g roasted salted peanuts, roughly chopped
1 small bunch coriander
Sea salt & freshly ground black pepper
For the dressing:
1 tsp caster sugar
1 lime, zest and juice
3 tbsp fish sauce
½ red chilli, finely chopped
