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