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!

Method

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.

Plant yn y Gegin

When the sweet potatoes are cool enough to handle, get the kids to peel them.  They can also press the button on the food processor to whiz up the herbs and crisps, then roll the potatoes in the crunchy mixture. At the end, leave the drizzling of the sour cream and the sprinkling of the herbs to the children.