Created for the North Carolina SweetPotato Commission by Chef Jamie GwenThe perfect game-time snack, or starter or side dish; these crispy, flavorful, delicious dippers are totally addictive!
Course: Appetizer
Cuisine: American
Keyword: crispy, smashed, tailgate
Servings: 4people
Calories:
Ingredients
Crispy Sweetpotatoes
2large sweetpotatoes (about 3 pounds)
3tbspextra-virgin olive oil
2tbsptablespoons chili powder
1tspground cumin
1tspgarlic powder
Salt & freshly ground pepper
Spicy Korean Dip
1/4cupsour cream
1/4cupmayonnaise
1tablespoonGochujang Korean Chili Paste
1/2lime, juiced
Salt to taste
Maple Mustard Dip
1/4cupmaple syrup
1/4cupDijon mustard
1/4cupwhole grain mustard
Freshly ground pepperto taste
Instructions
Preheat the oven to 425°F.
Wash and dry the sweetpotatoes and cut them into 3/4-inch rounds. Place the rounds in a mixing bowl and add the olive oil, cumin, garlic powder, salt and pepper. Toss well to coat. Arrange the sweetpotato rounds in a single layer on a baking sheet. Roast the sweetpotato rounds for 20 minutes or until just tender.
Remove the baking sheet from the oven and set your oven to broil. Use a sturdy glass to mash each sweetpotato round. Return the baking sheet to the oven and broil for 3 minutes or until crispy and golden brown. Serve with the sauces.
For the dips, add the ingredients for each to a small mixing bowl and whisk to combine.