Mark Hix recipe: Sweet potatoes with mint choc chip

Serves 4-5

This idea may sound crazy, but it came about when the Hot Chip guys were telling me about a sweet-chip option they were playing with that seemed a tad too complicated. I suggested using sweet potatoes as the chip – and why not just use some good-quality mint chocolate melted down with cream?

4-6 large sweet potatoes, cut as above or in wedges
50-60g self-raising flour (preferably gluten-free)
Rapeseed oil for frying
2-3tbsp shelled pistachios, lightly toasted

For the topping

250g good-quality mint-flavoured chocolate
250ml double cream

Put the sweet potatoes in a pan of cold water, bring to the boil and simmer for about 6-7 minutes, or until they are tender. Drain in a colander and leave to cool.

Meanwhile, break up the chocolate and put it in a clean, dry, heatproof bowl with the cream. Put the bowl over a pan of simmering water, stirring every so often until the chocolate has melted and the sauce is hot. Remove from the heat and cover the bowl with clingfilm to keep hot.

To serve, dust the potatoes with the flour, shaking off any excess and fry them in hot oil as above. Serve with the chocolate sauce poured over and the pistachios scattered on top.

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