Buffalo-style crispy sweet potatoes

Buffalo-style crispy sweet potatoes: What’s not to love? Image: Marele van Zyl

Buffalo-style crispy sweet potatoes: An irresistible side dish

Outshine any other sweet potato dish you have ever made with this buffalo-style crispy sweet potatoes recipe.

Buffalo-style crispy sweet potatoes

Buffalo-style crispy sweet potatoes: What’s not to love? Image: Marele van Zyl

This recipe is like those famous Spur buffalo wings but just better! These Buffalo-style crispy sweet potatoes are topped with a vinegary, spicy buffalo sauce and creamy blue cheese dressing. Just imagining this dish makes one’s tummy rumble!

This recipe combines two incredible ingredients, namely buffalo sauce and sweet potatoes. Crispy sweet potatoes are delicious on their own, but when topped with a spicy buffalo sauce, creamy blue cheese dressing, and crunchy celery, they’re absolutely irresistible. 

More about your Buffalo-style crispy sweet potatoes

Make sure you have enough time before starting this dish as it takes over an hour to prepare. However, the result is worth every moment spent on this dish. There is not so much for you to do but you need to allow the sweet potatoes to boil until they are completely tender for about 30 minutes. And then to get the sweet potatoes to that crispy deliciousness, you need to pop them into the oven for about 40 minutes.

After adding the buffalo sauce and blue cheese dressing you will have a dish that no one can say no to. Enjoy!

Buffalo-style crispy sweet potatoes recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SidesCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

25

minutes

Ingredients

  • Sweet potatoes
  • 3 large sweet potatoes (I used the white sweet potato)

  • 3 teaspoons kosher salt (divided)

  • ¼ cup extra virgin olive oil

  • ½ cup buffalo Sauce (your own choice- I use Spur’s sauce for this recipe)

  • Blue Cheese Dressing (recipe below)

  • 2 tablespoons minced chives

  • 1 jalapeno pepper (thinly sliced)

  • 1 stalk celery (minced)

  • blue cheese (crumbled, for garnish)

  • Blue cheese dressing
  • ¼ cup sour cream

  • ¼ cup mayonnaise

  • ¼ cup crumbled blue cheese

  • 2 tablespoons milk

  • 2 tablespoons white wine vinegar

  • 1 tablespoon chopped chives

  • ½ teaspoon garlic powder

  • salt and pepper (to taste)

Method

  • Preheat the oven to 190°C.
  • Put sweet potatoes in a large saucepan and cover with at least 1-inch water. Add 2 teaspoons of kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook the sweet potatoes until they are completely tender and can be easily pierced with a knife, about 30-35 minutes. Drain and let cool.
  • Using a clean dish towel, flatten the cooled sweet potatoes to 1/2 inch thickness. Place sweet potatoes on a cookie sheet lined with parchment. Drizzle with olive oil and sprinkle with 1 teaspoon salt.
  • Roast sweet potatoes until they’re crisp and deep brown around the edges, about 40 minutes, flipping over halfway through.
  • Meanwhile, make the blue cheese dressing. In a small bowl, whisk together all ingredients. Season with salt and pepper, to taste.

Notes

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