Mafé Sweet Potato Fries with Spicy Peanut-Tomato Dip

Method

1. Heat the oven to 220 °C. Scrub the sweet potatoes, cut them into 1 cm sticks and pat them completely dry. In a bowl, shake them with the cornflour, part of the salt and the smoked paprika until lightly coated, then add most of the oil and toss well.

   Add in this stepSweet potatoes, skin on, in 1 cm sticks 450 gCornflour (cornstarch) 2 tbspSalt ½ tspSmoked paprika 1 tspVegetable oil 2 tbsp

2. Spread the fries in a single layer, not touching, on trays lined with baking paper; use two trays for 3 or 4 servings. Bake at 220 °C (oven) for 25 min, turning them halfway, until the edges are deep brown and crisp. Crowded fries go soggy.

   oven

3. While they bake, heat the rest of the oil in a small saucepan on medium-low heat and cook the shallot and garlic for 3 min until soft, then add the tomato paste and cook 1 minute more until it darkens.

   Add in this stepVegetable oil ½ tbspShallot or onion, finely chopped 50 gGarlic clove, finely chopped 1Tomato paste 2 tsp

   medium-low heat

4. Add the peanut butter, warm water, hot sauce, honey and the rest of the salt and whisk on low heat for 2 min until smooth and glossy. Turn off the heat and squeeze in the lime juice. If it is too thick, add water a spoonful at a time.

   Add in this stepUnsweetened peanut butter 70 gWarm water 70 mlHot sauce 1 tspHoney 1 tspSalt ¼ tspLime ½

   low heat

5. Pile the hot fries onto a plate, scatter with the chopped peanuts and spring onions and serve straight away with the warm dip.

   Add in this stepRoasted peanuts, roughly chopped 20 gSpring onions, thinly sliced 1