×
Thai Style Roast Sweet Potatoes | DonalSkehan.com
  • vegetarian

Thai Style Roast Sweet Potatoes

January 13

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 Serves 4
  • time 50mins

Method

  1. 1. Preheat the oven to 200°C /180°C fan/400°F/Gas Mark 6. Add the sweet potato to a roasting tray and drizzle over the oil, season generously with sea salt and ground black pepper and place in the oven for 40 minutes to roast.
  2. 2. Meanwhile, for the dressing, whisk the caster sugar, lime zest and juice and fish sauce until the caster sugar has dissolved. Whisk in the red chilli.

  3. 3. For the salad, toast the peanuts in a dry frying pan until golden-brown, remove from the pan and bash roughly in a pestle and mortar.
 Place the peanuts, warm sweet potato, dressing and a small handful of coriander in a mixing bowl and toss to coat.
  4. 4. Tumble out on to a serving platter and garnish with more coriander.


Rate this recipe

Average rating 4.3 / 5. Vote count: 4

No votes so far! Be the first to rate this recipe.

Ingredients

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