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Fried Sweet Potatoes with Salsa Huancaína

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  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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Morena Cuadra In Peru, we eat fried sweet potatoes with the traditional fried pork sandwiches. That’s what inspired me to make these sweet potatoes, cut into French fry-shaped pieces, and served with a creamy salsa huancaína (spicy cheese sauce).
Morena Cuadra
Updated Oct 31, 2014
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Ingredients

Salsa Huancaína:

  • 2 tablespoons yellow pepper paste (try it to make sure it’s not too spicy)
  • 1 cup Queso fresco cheese, shredded
  • 4 soda crackers
  • 1/2-3/4 cup evaporated milk
  • 2 tablespoons vegetable oil
  • Salt

Fried Sweet Potatoes:

  • 1 pound yellow sweet potatoes
  • 1/2 cup oil

Directions

  •  
    1
    Salsa Huancaína: Place the yellow pepper paste, fresh cheese, soda crackers, evaporated milk, oil and salt in the food processor. Process until you have a homogeneous cream. If it’s too thick, add some milk. If it’s too liquidy, add two or three soda crackers and blend again. Pour into a container and refrigerate until ready to use.
  •  
    2
    Fried Sweet Potatoes: Peel the sweet potatoes and cut them into sticks. Heat the oil in a skillet and fry the sweet potatoes. Make sure they don’t brown too much. They have to look yellow. Season with dried thyme leaves and/or coarse salt, if desire.
  •  
    3
    Serve immediately with the salsa huancaína.

Expert Tips

  • tip 1
    If you want to be more classic, serve the salsa huancaína with French fries or cooked potatoes.
  • tip 2
    Substitute fried cassava for sweet potatoes.
  • tip 3
    If you don’t want to fry the sweet potatoes, bake or steam them.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Morena Cuadra In Peru, we eat fried sweet potatoes with the traditional fried pork sandwiches. That’s what inspired me to make these sweet potatoes, cut into French fry-shaped pieces, and served with a creamy salsa huancaína (spicy cheese sauce).
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