Boniato crujiente

• 5 oz of roasted sweet potato
• 1 tbsp of crunchy hazelnuts roughly chopped
• 4 cilantro leaves
• 1 tsp of calabrian chili oil
• 1 lemon zest
• 1 tbsp lemon juice
• 3 tbsp of buttermilk dressing

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For the buttermilk dressing:

• 1 pint buttermilk
• 2 tbsp chardonnay vinegar
• 1 tbsp honey
• salt

For the calabrian oil:

• calabrian chili
• olive oil

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For the crunchy hazelnuts:

• Deep Fry hazelnuts until golden brown, season well with salt in a bowl

For the Buttermilk dressing:

• Mix all the ingredients in a bowl, salt to taste.

For the Calabrian chili oil:

• Chop the Calabrian chilis very thin, cover with olive oil on top.

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Before service:

• In a bowl, put the sweet potatoes add oil and salt and mix well.
• Place sweet potatoes in a sheet tray with aluminum paper underneath and cook in oven for 30 minutes at 450F
• Let cool room temperature
• Peel the sweet potatoes
• With your hands, smash the sweet potatoes and pull strips (strips will help once we fry them to get crispy)
• Put in sheet trays and portioning about 5 oz

Final presentation:

• Put 5 oz of sweet potato in the fryer and cook until crispy for about 2 minutes. Season with salt and a lemon juice
• On a platting bowl put the buttermilk and then add the crispy sweet potato on top
• Drizzle the sweet potato with the Calabrian chili
• Put lemon zest on top of the sweet potato.
• Finish with some cilantro leaves and hazelnuts.
• Add Maldon salt at the pass

when cooking the sweet potatoes, make sure they are soft when leaving the oven.