Curried Sweet Potato Rounds and Dip

Temps des Fêtes 2007
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food and drink

BY: Emily Richards

When they say that chips are addictive, they are not kidding. These yummy sweet potato rounds are the perfect curry flavoured hit to accompany a light meal. If you want a really crisp chip, slice your potatoes on a mandolin and watch them turn into golden rounds in the oven.

2 sweet potatoes, about 2 lb (1 kg)
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) mild curry paste
½ sp (2 mL) cumin seeds
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper

Mango Chutney Coriander Dip

⅓ cup (75 mL) light mayonnaise
2 tbsp (25 mL) Major Grey mango chutney
1 tsp (5 mL) mild curry paste
½ tsp (2 mL) coriander seeds, crushed
1 tbsp (15 mL) chopped fresh coriander

1. Preheat oven to 450°F (230°C).

2. Scrub potatoes well. Thinly slice them crosswise into ⅛-inch-thick (3-mm) slices and place them in a large bowl. Add oil, curry paste, cumin seeds, salt and pepper and using your hands toss potatoes gently to coat evenly.

3. Spread potato slices in a single layer over 2 large parchment-paper-lined baking sheets. Bake, turning once and rotating pans for about 20 minutes or until potatoes are golden brown and tender. Let cool slightly.

4. To make Mango Chutney Coriander Dip, whisk together mayonnaise, chutney, curry paste and coriander seeds until combined. Sprinkle with fresh coriander. Serve with sweet potatoes.


Walnut and Cheddar Scones


2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) chopped fresh thyme, or ½ tsp (2 mL) dried
¼ tsp (1 mL) each salt and pepper
⅔ cup (150 mL) unsalted butter, cubed
1 cup (250 mL) shredded 2-year-old cheddar
⅓ cup (75 mL) finely chopped toasted walnuts
2 tbsp (25 mL) chopped fresh Italian parsley
1 small clove garlic, minced
10% light cream, about ½ cup (125 mL)
½ cup (125 mL) cranberry sauce or hummus
6 oz (175 g) sliced smoked turkey, ham or chicken

1. Preheat oven to 400°F (200°C).

2. Whisk together flour, baking powder, thyme, salt and pepper in large bowl. Using fingers rub butter into flour until coarse crumbs form.

3. Add cheese, walnuts, parsley and garlic and toss to combine, using a fork. Drizzle cream overtop and stir to make soft dough, adding more cream if necessary.

4. Knead dough gently on lightly floured surface, and gather into a ball. Pat out to 1-inch-thick (2.5-cm) disc. Cut into 8 wedges and separate. Place wedges on parchment-paper-lined baking sheet and bake for about 20 minutes or until golden. Let cool slightly.

5. Cut each scone in half, spread with sauce, fill with turkey and serve.

Serves 4

What to Serve

LCBO#:429795
$10.95  
LCBO#:422550
$13.50