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Donuts with baked sweet potato cubes & chipotle sour cream dip
Ingredients
For the doughnuts:
1
Pack(s)
of Vantastic vegan donuts Chicken-Style flavour of Mexico
1
tb
vegetable oil
For the sweet potato cubes:
2
Medium size(s)
sweet potatoes
1
tb
olive oil
1
ts
paprika powder, smoked
Some
salt & pepper
For the chipotle sour cream dip:
1
ts
chipotle chilli paste (or ½ teaspoon chipotle powder)
0.5
ts
maple syrup
1
ts
lime juice
Some
salt & pepper
Preparation
Sweet potato cubes:
1. Preheat the oven to 200°C fan oven.
2. Peel the sweet potatoes and cut into small cubes.
3. Mix with olive oil, paprika powder, salt & pepper and spread on a baking tray.
4. Bake for approx. 25 minutes until golden brown, turning occasionally.
Prepare Vantastic Donuts:
1. Heat the vegetable oil in a pan.
2. Fry the donuts briefly on both sides until they are hot and crispy.
Chipotle sour cream dip:
1. Mix all the ingredients together in a bowl and season with salt and pepper.
Dressing:
1. Serve the donuts with the baked sweet potato cubes and the dip. TV chef Benedikt Faust wishes you bon appétit!
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