3 medium-sized sweet potatoes, julienned.
2 tablespoons of vegetable oil
Himalayan salt, to taste.
fresh dill, to serve.

For the sauce:

6 tbsp Noteo Natural
3 ½ tbsp tomato puree
2 tbsp maple syrup
¾  tsp garlic powder
3 tbsp apple cider vinegar
3 tbsp molasses (optional but recommended)
1 tsp red pepper
Himalayan salt, to taste
1 pinch of chili powder
½ tsp water (you can use more or less depending on your preferred consistency)

Начин на приготвяне
  • Preheat the oven to 220°C and line the tray with baking paper.
  • In a bowl, toss sweet potato slices with the vegetable oil and season with salt.
  • Spread the juliennes evenly on the baking sheet covered with baking paper.
  • Bake for 30-35 minutes, turning once, until the potatoes are golden.
  • Prepare the sauce by adding all the ingredients to a blender or food processor and blending until smooth.
  • Add water to thin the sauce if necessary.
  • Arrange sweet potato slices on a plate, pour Noteo sauce over them and sprinkle with fresh chopped dill.