Sweet Potato Fries with Cheese Sauce
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 25 minutes
Difficulty Level: Moderate
Course: Snack
Cuisine: Fusion
Key Ingredients:
Sweet potatoes
Mozzarella cheese
Processed cheese
Butter
Refined flour
Milk
About Sweet Potato Fries with Cheese Sauce
Table of Contents
Sweet potatoes are
considered super food and when served this way the kids will finish them super fast
- Medium sweet potatoes, peeled, cut into fingers and parboiled 3 to 4
- Canola oil for deep frying
- Salt to taste
- Mozzarella cheese 20 gms
Step 1.Heat sufficient canola oil in a deep pan, slide in the sweet potato fingers and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper. Sprinkle salt while still hot and mix well.
Step 2.Preheat oven to 180° C.
Read MoreIngredients
- Medium sweet potatoes, peeled, cut into fingers and parboiled 3 to 4
- Canola oil for deep frying
- Salt to taste
- Mozzarella cheese 20 gms
- Cheese sauce
- Processed cheese 20 gms
- Butter 1 tbsp
- Refined flour 1 tbsp
- Milk 1 cup
- Salt to taste
- Red chilli flakes 1 pinch
- Dried mixed herbs ½ tsp
- White pepepr powder to taste
- Mixed capsicum (red, yellow and green) curls for garnishing
How to Make Sweet Potato Fries with Cheese Sauce (Stepwise Photos)
Method
- Heat sufficient canola oil in a deep pan, slide in the sweet potato fingers and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper. Sprinkle salt while still hot and mix well.
- Preheat oven to 180° C.
- To prepare cheese sauce, heat butter in a non-stick pan. Add flour and sauté for 1 minute. Add milk, whisk and cook till the mixture thickens.
- Add salt, chilli flakes, dried mixed herbs and white pepper powder. Grate in processed cheese and mix well.
- Put the fried sweet potato fingers into a square glass baking dish, pour the cheese sauce over them and grate mozzarella cheese on top.
- Keep the baking dish in the preheated oven and bake till the cheese melts and turns a light golden brown.
- Serve hot garnished with mixed capsicum curls.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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