Sweet potatoes shine beyond soups, mashes, or basic fries. This expert recipe highlights their crispy potential with a tangy fennel remoulade, drawing from proven culinary techniques for perfect results every time.
Ingredients for 4 servings
400 g sweet potatoes
50 ml olive oil
1 garlic clove
250 ml crème fraîche
30 g fresh horseradish
1-2 tsp mustard seeds
50 g mayonnaise
50 ml whipped cream
250 g fennel
½ tsp lemon juice
150 g walnut halves
100 g watercress
Instructions
Preheat oven to 200°C. Peel and wash sweet potatoes, then slice thinly. Brush slices with olive oil and arrange on a baking tray. Roast 15-20 minutes until golden, flipping halfway and adding extra oil if needed. Season hot chips with salt and pepper.
Squeeze garlic into crème fraîche. Grate in peeled horseradish. Toast mustard seeds in a dry pan. Finely slice fennel. Mix horseradish, mustard seeds, mayonnaise, whipped cream, and fennel into crème fraîche. Season with lemon juice, salt, and pepper. Toast walnuts briefly in a dry pan.
Plate sweet potato chips with fennel remoulade and watercress. Top with walnuts and serve immediately.
Enjoy your meal!
Explore more sweet potato recipes on page 84 of Santé.
Recipe and image: Beeldigbeeld/Stockfood
