This is my favourite way to enjoy sweet potatoes: roasted in coconut oil, sprinkled with flaky sea salt and served with this creamy cashew dip. The tart lemon and dill in the dip balance the sweetness of the potatoes, and makes for a great combination. I like cutting these chips in rounds to let them act as little scoops for the dip, but cut them in wedges if you prefer.
Don’t peel the sweet potatoes here – a vegetable’s skin contains a lot of its nutritional value, and the chips need their skin in order to hold their shape when cooked.
Serves 4-6.
INGREDIENTS:
2 medium (1.1kg) sweet potatoes (kumera), scrubbed
4 Tbsp /80ml oil
Sea salt flakes, to taste
Creamy Lemon and Dill Dip:
1 cup raw cashews, soaked for 4+ hours and drained
2/3 cup water
2.5 tbls lemon juice (1 lemon)
2 tbls fresh dill, finely chopped
1/4 tsp salt, + more to taste
Black pepper, to taste
INSTRUCTIONS: For the chips: Set your oven to 400F.
Leaving the skin on the sweet potatoes, use a sharp knife to remove any blemishes.
Slice the sweet potatoes into rounds about 1cm thick. Lay the chips out in a single layer on two baking trays. Pour over the coconut oil and use a pastry brush to brush the tops of the chips with the oil – you’ll find the oil may set on the potatoes if they are cold but do your best. Bake them in the oven for 30 minutes, then remove the tray to flip the chips with a spatula, and brush the tops again with the hot oil from the tray (you won’t need to add any more as the tray will have enough). Return to the oven and bake for another 20 min, or until crispy around the edges. Sprinkle generously with salt and serve. Best eaten immediately. For the creamy lemon and dill dip: Blend the cashews, water and lemon juice in a high speed blender till smooth – about 2 minutes. Pour into a bowl and add the dill, salt and pepper. Taste and adjust seasoning, if desired. Leftover dip will keep airtight and refrigerated for up to 5 days. The dip will thicken in the fridge, add a little water to thin out if needed.