There’s this very yummy recipe for fried sweet potatoes that is made back home which we just love at our house. These crunchy, spicy, sweet and savory chips pack so much flavor in one bite that you really can’t eat just one. These sweet potato chips are generally served as a vegetable side for lunch along with rice and fish curry, but you could eat it even as a snack. In fact, I had a hard time taking pictures, as my little one couldn’t restrain herself 🙂
Back in our hometown, we have this delightful chilli spice paste which we like to use in a lot of savory preparations. But not everyone has access to this paste, so I’ve used Sriracha to give these chips that spicy tangy flavor instead. Actually, you could play with any mix of seasonings you like to these chips to change the flavor and keep with your menu profile. Ever since we did #unfriediftar last Ramadan, I’ve taken to baking a lot of things in place of frying, so I baked these as well – and they turned out superb.
These chips are perfect on their own, or served as a side dish, or maybe even alongside a burger instead of the ordinary fries.
Here’s how to make them :
1. Peel and chop one large or two small sweet potatoes into thin bite size pieces
2 Make a marinade with 2 tbsp oil, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp salt, 1 tbsp Sriracha, 1/4 cup rice flour, 2 tbsp corn starch and 1/4 cup water. 
3. Add sweet potatoes to mix, and marinate for at least 30 minutes or up to two days.
4. Preheat oven to 350F.
5. Oil a baking tray, and lay out the sweet potato pieces, making sure they do not overlap. 
6. Bake for 25-30 minutes, turning once half way.
Serve hot from the oven and enjoy!
