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Sweet potatoes roasted in chilli sauce

Sweet potatoes roasted in chilli sauce

About:

This is a side dish where the roasted sweet potatoes are coated in spicy and hot chilli sauce. The chilli sauce is similar to that of schezwan sauce but i used tomato chilli with personalisation of taste.  As a variation roasted sweet potatoes than frying.

This dish makes a great side dish with any indo-chinese fried rice or noodles.

I served this with purple carrot rice (recipe link)

Yields-2-3 servings
Preparation time-10 minutes
Waiting time-30 minutes
Cooking time-15 minutes
Baking time-20 minutes

Ingredients:

  • Medium sized sweet potato-3 (cut into slightly thin wedges)
  • Corn flour/starch-2tbsp
  • Salt and ground black pepper -to taste
  • Oil- 1tbsp

For chilli sauce:

  • Chopped celery -1rib
  • Finely chopped onion-1 medium
  • Finely chopped spring onion greens-1/4cup +for garnishing
  • Finely chopped bell peppers-1medium
  • Chopped garlic-3 cloves
  • Chopped ginger-1/2inch
  • Slit/haved green chillies-2
  • Red chillies -1 (slit and seeds removed)
  • Crushed black pepper-1/4tsp
  • Red chilli sauce-2tbsp (feel free to personalise as per the spice preferred)
  • (check the link here for homemade chilli sauce)
  • Soy sauce-2tsp
  • Apple cider vinegar-2tsp
  • Corn starch-1tbsp (dissolved in 1-2tbsp water)
  • Salt-to taste
  • Vegetable stock/water-1/4cup

Procedure:

Preparing sweet potatoes:

  • Once the sweet potatoes are cut to wedges keep them in cold water for 30minutes
  • Pre-heat the oven at 200deg c, line the baking tray with parchment/baking sheet and set aside.
  • Drain and drain water from sweet potatoes and pat dry on the kitchne towel.
  • Toss the sweet potatoes with corn starch, salt, ground black pepper and place on the prepared baking tary and bake for 15-20minutes or until tender and crunchy( can also include some oil for tossing if desired)

Fo chilli sauce:

  • Heat oil in the wok add onions, bell peppers, green chillies, ginger and garlic and stir fry on a high heat for a minute or two.
  • Then add the crushed black pepper, red chillies and stir fry for 1-2minutes
  • Add the soy sauce, red chilli sauce, salt, vinegar stir .
  • Then add water/vegetable stock and let the sauce simmer for 2-3minutes
  • Now add corn starch-water mixture and chopped celery simmer for few more minutes til the sauce begins to thickens.
  • Finally add roasted sweet poatoe wedges, toss them well in sauce until coated well.
  • Garnish with spring onion greens, chopped celery and serve with any fried rice/noodles.

Note:

  • Spices can be personalised, if you don’t like hot feel free to reduce the quantity of chillies and just use chilli sauce.
  • I haven’t used any oil for roasting sweet pototoes, feel free to include if desired.

I am bringing this recipe to Annie’s VVLP#21 and Kimmy’s HVF#23

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on November 12, 2014, in Indian, Side dish. Bookmark the permalink. 23 Comments.

  1. It’s a nice idea serving these with a spicy sauce. I had never though of that combination (probably because they are sweet), but actually it sounds delicious.

    Liked by 1 person

  2. This looks really good!

    Liked by 1 person

  3. Oh, this sounds yummy. I love sweet potatoes so I bet I’d like these. No one else would eat them. I’m the only one who likes them in my house. 😦

    Liked by 1 person

  4. Looks very yummy! I will have to try to make it :-).

    Liked by 1 person

  5. Great recipe! 🙂

    Like

  6. Never tried cooking sweet potatoes this way.. Looks yum Chitra

    Liked by 1 person

  7. Really yummy i LOVE that chili sauce. How wonderful to have on the potatoes.

    Like

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