Here’s one for the kids in all of us. Crisp-crusted sweet potato "chips" & dip! That added crunch will make this your new favourite. And we know the kids will love it and get ‘em eating more of these delicious sweet jewels. Sweet potatoes are a great source of fibre, complex carbs, and they’re a great prebiotic, providing much needed nutrients to all the microbes in yer digestive bits. Gut health for the win! Huzzah!
Preheat oven to 180C/160C fan/gas 4. Coat sweet potatoes with a splash of oil, and assemble evenly on baking sheet. Roast for 45-50 minutes or until easily pierced with a fork. Remove from oven and let cool for 10 minutes. When potatoes are cool enough to handle, remove skins carefully.
Add most of parsley and all the crisps to a food processor and process until it is broken down to a breadcrumb texture. Roll peeled sweet potatoes in crisp breading, and line up on baking sheet. Roast at 200C/180C fan/gas 6 for about 8 minutes, or until breading is nice and crispy.
Place sweet potatoes on a plate and garnish with (truffle) oil, plant-based sour cream and parsley.