Sweet potato crescents
By Birgitta
These are gorgeous deep-fried, but you can bake them (at 180C for 20 minutes) for a healthier finish.
Dan Lepard
- 15
Ingredients
- 250 g plain flour
- 1 tsp each ground turmeric
- and ground cumin
- 1/2 tsp baking powder
- Salt
- Sunflower oil
- 1-2 sweet potatoes (300g), peeled
- 1 red pepper, deseeded and chopped
- 2 cloves garlic, peeled and sliced
- 1 small birds eye chilli, chopped
- 1 1/2 tsp ground coriander
- 2 spring onions, thinly sliced
Preparation
Step 1
Put the flour, spices, baking powder and three-quarters of a teaspoon of salt into a bowl. Add 50ml sunflower oil and rub it in with your fingers. Add 100ml cold water, mix to a soft dough, then leave in a covered bowl.
Cut the sweet potato into 1cm dice and steam until tender (or give them five minutes in a microwave on high in a covered bowl with a dash of water). Fry the pepper in 25ml oil until soft, add the garlic and chilli, cook for a few minutes, then add the sweet potato and fry for three or four minutes, until dry. Add the coriander, onions and half a teaspoon of salt, stir and leave to cool.
Roll the dough very thinly and cut into 15 discs about 8cm across; you may need to reroll the trimmings to make more. Place a heaped teaspoon of filling on each disc, moisten the edges and seal like a pasty. Fry in hot oil for two minutes, until deep golden brown.