8 March, 2016
Mexican Crispy Sweet Potatoes
Ingredients:
- Parboiled sweet potatoes: 200 grams
- Tomato puree: 1 cup
- Tomato ketchup: 1 & 1/2 teaspoons
- Olive oil: 2 tablespoons
- Roasted chopped capsicum: 1/4 cup
- Chopped onion: 3 tablespoons
- Chopped garlic: 3 tablespoons
- Pepper powder: 1/2 teaspoon
- Red chili paste: 2 teaspoons
- Mexican herbs: 1 teaspoon
- Oregano: 1/2 teaspoon
- Dry or fresh parsley: 1 & 1/2 teaspoons
- Chopped coriander leaves
- Salt to taste
- Olive oil : 2 teaspoons
Serves: 4
Time: 20 minutes
Preparation:
For Sauce:
- Heat oil and add garlic and cook till brown in color. Add onion and cook till golden brown in color and then add tomato puree and cook for few minutes.
- Add capsicum, red chili paste, salt, mexican herbs, pepper powder, oregano, tomato ketchup and dry/fresh parsley.
- Stir properly and cook till mixture thickens. Remove from heat.
- Sauce is ready.
For Crispy Sweet Potato:
Method 1:
- Heat 2 teaspoon olive oil in a pan.
- Cut par boiled sweet potatoes in to thick round slices. Sauté slices in the pan till golden brown in color and crispy (well done) on both side.
Method 2:
- Alternatively you can apply oil on sweet potato slices and bake in oven for 10 minutes at 180 degrees celsius.
Dip slices into sauce and garnish with dry parsley and chopped coriander leaves.
Note: Mix sauce and sweet potatoes while serving so that the crispy sweet potatoes don’t become soggy.
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