Recipe: spicy sweet potato chips with yoghurt satay dip

1. Pre-heat oven to 180ºC / Gas Mark 4

2. Add the fennel seed and dried rosemary to a pestle and mortar, along with a pinch of salt and grind to a fine powder.

3. Sprinkle the smoked paprika and cinnamon into the mixture and drizzle in the rapeseed oil.

4. Toss the sweet potatoes in the spiced oil and roast in a preheated oven for 25-30 minutes, or until crispy round the edges.

5. Add the Alpro Simply Plain to a bowl along with the lime juice, honey, peanut butter, soya sauce and chilli powder. Mix until you have a smooth satay

sauce.

6. Serve the satay alongside your sweet potato chips as a dip.