Gastronomixs

Crispy baked sweet potato skin

A classic "waste to taste" component. This is the skin of the steamed sweet potato that is dried and deep fried to make it fluffy and crispy.

Crispy baked sweet potato skin

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Ingredients

10

 

sweet potatoes

Preparation method

  • Steam the sweet potatoes in a steamer at 130°C and steam at 50% for 20 minutes.
  • Remove the skin and use the cooked sweet potato for a different preparation.
  • Dry the skin for several hours in an oven or drying cabinet at 70°C.
  • Deep-fry quickly in peanut oil at 180°C until it starts to puff up.
  • Drain on paper towels.

Serving suggestions

  • As a garnish for starters, entremets, and main dishes.
  • As a snack with an aubergine crème and crème fraîche. 

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