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Close up of sweet potato chunky fries with a creamy spicy sauce

Roasted sweet potato chunks with a sambal mayonnaise sauce

5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish


  • 5 Sweet potatoes
  • Olive Oil
  • ½ T Salt
  • 2 Tablespoon Kewpie (Japanese) mayo
  • 1 Tablespoon Sambal belacan I use sambal belacan tumis (not fresh), which is the kind of sambal you find bottled in the supermarkets.
  • ½ Tablespoon Vinegar I use rice vinegar but you can substitute it with another type of vinegar
  • Spring Onion (Optional) (Slice finely)


  • Cut the sweet potatoes into thick 1cm strips
  • Toss the sweet potatoes in the olive oil and salt, making sure the salt is spread evenly.
  • Place them on a baking tin lined with parchment paper, ensuring that there are gaps between the sweet potato chunks so that the sweet potatoes roast and not steam. Roast 30 minutes, turn after 15 minutes (and rotate your pan as your oven may have hot spots) at , 425F/218C
    You may need more than 1 baking tray to fit the sweet potatoes (and ensure that there is enough space between them.
  • Whilst the sweet potatoes are baking, mix the vinegar, sambal and mayo together and top with spring onions, if using. Serve the sauce on the sweet potatoes (or in a platter by the side) once done.