Name: Sweet Potato Chips with Sweet and Spicy Mustard Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: Canola oil, for frying; 2 pounds sweet potatoes, peeled and thinly sliced (see Cook’s Note); Miss Brown’s House Seasoning, recipe follows; 1 cup mayonnaise; 1 tablespoon spicy brown mustard; 1 tablespoon stone-ground mustard; 1 teaspoon honey; Kosher salt and freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Directions

Special equipment:

a mandoline; a deep-fry thermometer

Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat to 350 degrees F.
Add the sweet potatoes, in batches, to the hot oil and fry until lightly browned and crisp, 3 to 4 minutes per batch. Drain on a sheet pan lined with a wire rack. Sprinkle with the House Seasoning while they’re still hot.
Stir together the mayonnaise, spicy brown mustard, stone-ground mustard, honey, salt and pepper in a small bowl. Serve the chips with the sauce.

Miss Brown’s House Seasoning:

Yield: 5 teaspoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Cook’s Note

Use a mandoline to cut the sweet potatoes into thin slices.

Sweet Potato Chips with Sweet and Spicy Mustard Sauce

Ingredients

Miss Brown’s House Seasoning:

Directions

Special equipment:

Miss Brown’s House Seasoning:

Cook’s Note

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