Crispy sweet potatoes with a fresh dip


1 kg sweet potatoes
2 tbsp olive oil
1 tbsp spices (a mix of paprika and ground cumin)
1 tbsp couscous (or breadcrumbs)
1 bunch of spring onions

For the dip:
2 tbsp crème fraiche
1 lime
Fresh coriander (or parsley)
1/2 teaspoon sesame seeds
salt, pepper

Especially for you this delicious dish of crispy baked sweet potatoes with a fresh dip. You can eat this with anything: chicken, fish, vegetarian - it's always delicious. Enjoy!


  • 1
    Peel sweet potatoes and halve lengthwise. Then cut into slices of equal thickness so that they will all cook evenly within a given period of time. There’s no need to wash the sweet potatoes once you have cut them. Put the sweet potato slices into a mixing bowl with a splash of olive oil (about 2 tablespoons) and spoon around until coated. Heat up a large frying pan. Don’t add any oil.
  • 2
    Distribute one layer of about half the sweet potato slices in the bottom of the frying pan and sauté over high heat for about 4 minutes on just one side until golden brown. Don’t turn them over; just sauté on the one side and then take the slices out of the frying pan. The sauté the remaining sweet potato slices in the same way.
  • 3
    Now place all the potato slices in the frying pan along with 1 tablespoon of the spices and keep sautéing them over a lower heat until they are all softened. I used a paprika ground cumin mix. It's a tasty combination, but you are welcome to vary this. Also add 1 tablespoon of couscous (or breadcrumbs if you have them) to add an extra crispy bite. Continue to sauté over a low heat for some 10 minutes while turning the slices frequently.
  • 4
    Serve with a fresh dip made from 2 tablespoons of crème fraiche, grated lime rind, chopped fresh coriander or parsley with a few sesame seeds and a pinch of salt and pepper. Cut spring onions into rings and sprinkle over the sweet potatoes.
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