Name: Chilli and fennel sweet potato
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 800g small orange sweet potato, unpeeled; 36.80 gm vegetable oil; 30.00 ml plain flour; 1/2 tsp dried chilli flakes, finely crushed; 1 tsp fennel seeds, finely crushed; 2.40 gm sea salt

Chilli and fennel sweet potato

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Effortlessly elegant make-ahead side dish for a stress-free meal prep.

Ingredients:

800g small orange sweet potato, unpeeled
36.80 gm vegetable oil
30.00 ml plain flour
1/2 tsp dried chilli flakes, finely crushed
1 tsp fennel seeds, finely crushed
2.40 gm sea salt

Instructions:

Preheat oven to 220C (200C fan-forced).
Slice the potato into 1.5cm-thick slices, then place them in a large saucepan and cover them with cold water. Bring to a boil over high heat, then lower the heat to medium and boil for 3 minutes until the potatoes are almost tender. Finally, drain the potatoes.
Put the potato back in the saucepan over low heat and cook while shaking the pan for 30 seconds until the potato is dry. Transfer the potato to a baking paper-lined baking tray. Drizzle with oil and let it cool for 10 minutes. In a small bowl, combine flour, chili, fennel, and salt. Sprinkle the flour mixture over the potato and toss to coat evenly. Spread the potato in a single layer on the tray.
Bake for 40 minutes, flipping the potato halfway through, until golden and crispy.

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