Fonterra Food Services
Peri Lime Cream Cheese Dipping Sauce with Twice Cooked Sweet Potato Chips
550g sweet potatoes
100g cream cheese
100ml Anchor Cooking Cream
1 lime
salt and pepper, to taste
30g per peri seasoning
oil, for deep frying
Anchor Culinary Cream
Peel potatoes and cut into thick strips 1cm x 1cm.
Place in a pot of cold water, bring to a rapid boil, and remove from the heat and drain.
To make dipping sauce: Beat cream cheese and cooking cream together until smooth, add lime juice and season slightly. Pour into serving dish and sprinkle over peri peri seasoning.
Pat dry potatoes with paper towel, carefully drop chips into deep fryer until golden and crispy.
Serve hot and fresh with dipping sauce.
Tip :
Sweet potato must be blanched then fried for a great crispy chip and with a soft center.

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