Donuts with baked sweet potato cubes & chipotle sour cream dip

Name: Donuts with baked sweet potato cubes & chipotle sour cream dip
Total time: 40 min
Yield: 4 people
Ingredients: of Vantastic vegan donuts Chicken-Style flavour of Mexico; vegetable oil; sweet potatoes; olive oil; paprika powder, smoked; salt & pepper; vegan sour cream alternative; chipotle chilli paste (or ½ teaspoon chipotle powder); maple syrup; lime juice

40 min
easy

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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:

200 g vegan sour cream alternative

1 ts chipotle chilli paste (or ½ teaspoon chipotle powder)

0.5 ts maple syrup

1 ts lime juice

Some salt & pepper

Preparation

Total time: 40 min

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!