Pulled firecracker brisket
Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes
Crunchy smoked sweet potato chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 as a side
Skip to ingredients
- 1.5kg (about 7) sweet potatoes
- 3 tbsp vegetable oil
- 2 tsp sweet smoked paprika
- 2 tbsp fine cornmealor polenta
Nutrition: per serving
- kcal287
- fat5glow
- saturates1g
- carbs53g
- sugars26g
- fibre8g
- protein3g
- salt0.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cut 1.5kg (about 7) sweet potatoes into chunky chips and put in a large bowl. Drizzle with 3 tbsp vegetable oil, then sprinkle with 2 tsp sweet smoked paprika, 2 tbsp fine cornmeal or polenta and plenty of seasoning.
step 2
Toss until well coated, then divide the chips between 2 large baking trays lined with baking parchment. Cook for 35 mins until golden and crunchy, tossing halfway through cooking.
