Crispy Sweet Potato Bites (Print Version)
# Ingredients:
→ Mashed Sweet Potatoes
01 -
600g of sweet potatoes
02 -
1 teaspoon honey
03 -
Up to 1 teaspoon flaky salt, adjust to taste
04 -
1/2 teaspoon black pepper, freshly cracked
05 -
1 teaspoon of sriracha sauce
06 -
1/2 teaspoon garlic powder
07 -
2 tablespoons of cornstarch
08 -
2 1/2 tablespoons olive oil
→ Creamy Garlic Sauce
09 -
1/4 cup (90g) of thick Greek yogurt
10 -
Pinch of salt and pepper, as needed
11 -
1/2 tsp garlic powder or fresh garlic clove, finely chopped, as preferred
# Instructions:
01 -
Chop up sweet potatoes into slices about 3cm thick after peeling. Toss them in a pot of salted water and boil for 5-8 minutes, until you can poke through easily with a knife.
02 -
As the potatoes cook, mix together olive oil, sriracha, black pepper, salt, cornstarch, and garlic powder. Keep honey for later.
03 -
Drain out the hot water from the sweet potatoes, then spread them flat over a baking tray in one even layer.
04 -
Set a square bit of baking paper on a slice of sweet potato. Use the bottom of a cup or jar to squish the slice gently until it's less than 1cm thick. Repeat this with all the slices.
05 -
Spread the coating mixture on one side of the smushed potatoes. Flip them over and paint the other side, too.
06 -
Bake or air fry the coated sweet potatoes at 180°C until they're crisp and golden. This takes about 30-40 minutes. Turn the slices halfway to make sure both sides get crunchy.
07 -
While the sweet potatoes bake, mix yogurt, salt, pepper, and garlic powder or fresh chopped garlic, depending on what you're using, to make the dipping sauce.
08 -
Towards the end of the cooking time, drizzle honey across the top of the potatoes. Let them cook just a bit longer to get sticky.
09 -
Once the potatoes are out of the oven or air fryer, sprinkle a little more salt and pepper on top. Pair them with the garlic yogurt dip and enjoy while they're hot!