Thai Chili Sweet Potatoes

Thai chili sweet potato.jpg

Vegetable, Snack/Side, Asian, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Red/orange vegetable: ½ cup

Ingredients

22 pounds Sweet potato (yam), fresh

2 teaspoons Paste, Thai red curry

1 cup Canola/olive oil blend

2 teaspoons Salt, kosher

Method

  1. Cut sweet potatoes into sticks about 3/4 inch thick.

  2. Mix vegetable oil with Thai red chili paste.

  3. Pour over potatoes and stir to coat. Add salt and stir again.

  4. Spread on parchment-lined sheet pans in a single layer.

  5. Bake at 375°F. for 15 minutes or until slightly browned. CCP-Minimum internal temperature should be 140°F. or above.

Source: Jeremy West, Greeley-Evans Weld County School District 6