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    Sweet Potato Chips with Chilli Nut Butter

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    Sweet Potato Chips with Chilli Nut Butter

    Ideal for summer, these chips are quick to prepare and easy to cook. Cook them on the barbecue and serve with tangy chilli nut butter.

    • Preparation time: 10 minutes
    • Cooking time: 25-30 minutes (up to 45 minutes if cooked in the oven)
    • Total time: 35 minutes to 55 minutes 55 minutes

    Serves: Serves 4 as a starter

    Ingredients

    • 1.2kg sweet potatoes, scrubbed
    • 2tbsp Waitrose Vegetable Oil
    • Salt
    • Freshly ground black pepper
    • The chilli nut butter
    • 75g soft butter
    • 50g Whole Earth 3 Nut Butter
    • 2tsp lime juice and zest of whole lime
    • 1 small red chilli, de-seeded and chopped
    • 1tsp Waitrose Italian Tomato Purée
    • Good pinch of chilli powder
    • 1tsp cocoa powder

    Method

    1. Cut the sweet potatoes in half lengthways and then cut each half into strips.
    2. Place in a bowl or a plastic bag, add the oil, salt and pepper and mix thoroughly.
    3. Remove the potatoes from the bag and cook over a medium heat on a barbecue for 25-30 minutes until tender.
    4. Meanwhile combine all the ingredients for the chilli nut butter. Serve the potatoes hot with the chilli nut butter on top.

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    Cook's tips

    Choose medium-sized sweet potatoes to make good chunky chips. The chips can be prepared in advance - just soak them in water until ready to use, drain, dry and season as above.

    Variation

    Roast the sweet potatoes in their jackets in a preheated oven at 200°C, gas mark 6 for 45 minutes, then split open and mash the chilli nut butter into them. Alternatively, omit the tomato purée, chilli powder, cocoa powder and add finely chopped coriander instead.

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