Sweet Potato Fries with and Crab Sauce

I bet if you are reading this you like the odd chip or two… If that is the case then you are in good hands!

For me, chips are one of the finest of foods to grease the lining of a newspaper cone. They might be one of the ultimate comfort foods and are certainly one of the ones we Brits are best known for. Especially eaten at the seaside with a honking great batter piece of fish to go with. Well this is a take on a seafood and chips idea with a whole new angle.

To celebrate another recipe in the #foodpornfriday series I have come up with a little variation on the classic I hope might tickle your fancy. It’s certainly a heck of a lot more healthy then the original deep fried variety (these little chippys are oven roasted instead) They are also a swap from the ordinary potato in favour of the lower carbohydrate, lower glycemic index, sweet potato kind.

Roasted and low carb… bam, they getting more virtuous by the minute. Just wait until you hear a little about the drizzle.

Sweet Potato Fries with and Chilli Crab Drizzle
 Just have a look…. Crispy shards of roasted sweet potato chips, which are amazing and delicious as is, but I haven’t stopped there. Over these chips is a drizzle, melting pool of cream cheese sauce with delicate crab, with fresh chilli, spring onions and garlic oil. I won’t lie this might be a bit of a game changer.

Ideally this recipe works best with the richer brown crab meat, but if you can get hold of a mix of both that works too. The brown meat tends to have a richer flavour, which is better for the drizzle. Although there is no harm in a little extra white meat for garnishing.

*fodmap diet is often followed as guidelines for those suffering with IBS. If my digestion goes awry, I find it to be the most useful to avoid the recommended foods until my symptoms clear up. If you suffer with IBS is something to research into. You can find out more here

Sweet Potato Fries with and Chilli Crab Drizzle

The PERFECT Sweet Potato Fries Recipe

  • 4 medium (approx 800g) sweet potatoes, cut in thin fries
  • cornflower, for dusting
  • 3 tablespoons olive oil
  • sea salt and freshly ground black pepper

Chilli Cream Cheese Drizzle

  • 50g brown crab meat
  • 1 heaped tablespoon cream cheese
  • 1/2 red chilli, finely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon garlic infused olive oil
  • sea salt and freshly ground black pepper

Method

The trick to perfect sweet potato chips : Soak the sweet potatoes in cold salted water for 2 hours. This helps get rid of the excess starch and allows the sweet potatoes to get really crispy. Drain the water away and dry the sweet potatoes dry on kitchen towel. Place the sweet potatoes to a large plastic freezer/ziplock bag with 2-3 teaspoons of cornflower and shake to coat evenly.

Pre-heat your oven to 200 degrees celsius/ 450 degrees fahrenheight.

Divide the sweet potatoes over two trays, to prevent them overcrowding. This is essential to get a crispy chip. Drizzle over the olive oil and toss to coat. The other option is placing the olive oil dressed chips on wire racks over baking trays to get even crisping around the whole chip.

Place the sweet potato chips in the oven and roast for 20-25 minutes. If they are on a tray, turn them halfway through cooking.

Meanwhile, make the crab drizzle by mixing all the ingredients together in a bowl, adding a little extra garlic oil or lemon juice if you wish and season to taste.

Remove the sweet potato chips from the oven. Place in a large bowl and toss in a good couple of pinches of salt to season.

Place the chips in a bowl, cover in the crab and chilli drizzle and enjoy hot.

Eating with fingers is practically essential, so get those forks away!

Sweet Potato Fries with and Chilli Crab Drizzle

If you have any other recommended drizzles, dips and Lacto-free variations, please do let me know. These sweet potato chips are a real regular in my kitchen. I’d love to try out some of your favourites. #sayyestodairy

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