Boniato con Mojo Verde

• 8 oz (224g) fried sweet potato
• 1 tbls (6g) lemon juice
• 6 tsp (35g) Mojo Verde
• 6 tsp (35g) Sriracha Yogurt
• 4 each (1g) cilantro sprigs  (kept in iced water)
• salt to taste

Sriracha Yogurt:

• 16 oz (453g) Labne
• 3 tbls (30g) Sriracha
• 1 tbls (10g) lemon juice
• Salt to taste

Mojo verde:

• 2 bunches (105g) cilantro pre-chopped, stems on
• 1 bunch (90g) parsley pre-chopped, stems on
• 5 cloves (20g) garlic
• 2 (350g) seeded and chopped green bell peppers
• 1 tbsp (5g) whole cumin, toasted & ground
• 1 pint (350g) blend oil
• 2.5 fl oz (70g) sherry vinegar

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Sriracha Yogurt:

• Using a whisk, mix all ingredients and reserve

Mojo verde:

• Pre-chop the green peppers and blend in robot coupe for 30 seconds.
• Put the pepper on a linen towel and press to remove the juices.
• Blend all ingredients in robe-coup.
• Finish the with olive oil
• Mix in vinegar to taste (just before service so it doesn't oxidate)

For the sweet potatoes 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 30-40 minutes at 375F
• Sweet potatoes should be tender, but not falling apart a mushy. They will pierce easily with a knife, but hold their shape & peel very easily.
• 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 portion 8 oz and leave on trays

Final presentation:

• Put 8 oz of sweet potato in the 325 degree fryer and cook until crispy for about 2-3 minutes. Season with salt and a lemon juice in metal mixing bowl.
• In plate, place cooked potatoes and spoon mojo verde and sriracha yogurt on top
• Finish with some cilantro leaves
• Add Maldon salt at the pass

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