Crispy baked sweet potato skin
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- 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.
- As a garnish for starters, entremets, and main dishes.
- As a snack with an aubergine crème and crème fraîche.