Homemade Sweet Potato Chips | the petite beet

Today’s #FoodieFriday is a snack that appealed to me, especially has I have a mild hangover today!



Sweet Potato and Peanut Butter Gratin

This recipe has been sat in my recipe folder for ages and we finally tried it a few nights ago. I originally found this Sweet Potato and Peanut Butter Gratin on the Guardian recipe webpages but it is a Hugh Fearnley-Whittingstall creation. Here is the Guardian article.

When I first gave my Other Half this week’s meal plan he pulled a face about the idea of this. I did serve it with grilled chicken so it had a meat content which appeased him a little. As it happened he had three helpings so it couldn’t have been too bad! I enjoyed it but there would be a few tweaks and I’m not sure I’ll be having every week, it was a nice change though.


1kg sweet potato, peeled and sliced to about 3mm thick (you may want to use a mandoline)
2 tbsp sunflower oil
1 tsp dried chilli flakes
3 garlic cloves, finely chopped
250 ml double cream
150g crunchy peanut butter
1 lime, zest and juice

Preheat oven to Gas Mark 5.

Mix the sweet potato slices with 1 tbsp of the oil, salt and pepper, the chilli flakes, garlic and the double cream.

Beat the peanut butter with the lime juice, zest and the other tablespoon of oil.

Place half the potato slices in a gratin dish and then dollop the peanut butter mixture over the first half of the potatoes. Add the remaining sweet potato and pour over any remaining cream.

Cover with foil and place in oven for 20 minutes, then uncover and continue to bake for another 30 minutes. The top should be starting to brown.
Sweet Potato and Peanut Butter Gratin

We served the Sweet Potato and Peanut Butter Gratin with grilled chicken, done on my new Hairy Bikers Ceramic Grill and it did work well, the serving suggestion from the original recipe is crisp, green salad.


The small person loved the chicken but was not so keen on the peanut butter element but then she’s not a PB fan anyway. I found it very filling but would have used more cream and possibly not bothered with the sunflower oil in the peanut butter, using more lime juice instead.

Sweet Potato and Chicken Curry

A combination of left over sweet potatoes and needing a meal for the small person (which could be easily reheated at holiday Club) meant we decided on this dinner.

It has several advantages, not least of all is that it is very tasty, including being relatively quick and easy. This is based on a Great British Chefs recipe and I am fairly faithful to this one, I use less sweet potato (around 500g instead of 750g), no chillies and, due to a shopping error, no coriander this time. Oh and Very Lazy ginger instead of fresh, that was due to me forgetting to inform the procurement department (otherwise known as the Other Half) to buy it in the first place.

4-5 boneless chicken thighs
500g sweet potato (peeled and in smallish chunks)
6 cardamom pods
1 onion, sliced
2 garlic cloves
1 tbsp root ginger, grated
0.5 tsp ground tumeric
2 tsp ground coriander
1 can coconut milk
Juice of one lemon
Handful of chopped coriander

Using a large saucepan and heat up a splash of oil of your choice. Bash the cardamom pods the the flat part of a chopping knife, I find this integrates them into the sauce better, and fry in the oil for a couple of minutes. Add the onion and allow it to start to soften before also adding the garlic and ginger (add two chopped green chillies at this point if you don’t have a child that will complain) and continue to cook for another 5 minutes.

Now stir in the coriander and tumeric and once all mixed through, throw in the coconut milk. Use full fat coconut milk, I’ve used low fat before and the sauce is far too thin and loses a lot of the taste. Bring to the boil and then turn down the heat and nestle the chicken thighs in the sauce. Simmer for 5 minutes.


We served this with rice so this is when I started cooking it, the Other Half is usually in charge of this, cook slightly less than packet instructions, drain and rinse and then heat in microwave for 5 minutes.

Back to the curry and now add the sweet potatoes, stir well and cook, covered, for 10 minutes then uncover and keep cooking until sweet potato and chicken are fully cooked through, this should be about 10-15 minutes. Before serving, add lemon juice and coriander to taste. I also steamed some broccoli and leeks (both finely chopped) and mixed that through the rice.

I’d also cut the leftover sweet potato into chips, dredged in cornflour, then coated well in oil and baked on the oven for half an hour at Gas Mark 8. They were slightly overcooked but not as crispy as I hoped so I’ll experiment some more before writing them up in a blog post. They did taste nice though!