Ingredients

• 1 1/2 pounds medium sweet potatoes (about 3 potatoes), pricked with a fork
• Cooking spray
• 4 cups finely crushed sweet potato chips
• 1/4 cup grated onion
• 2 tablespoons unsalted butter, at room temperature
• 1 large egg
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha (Asian chile sauce)

Instructions

1. Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely.
2. Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1 1/2 cups crushed chips, the onion, butter and egg. Add 1/2 teaspoon salt, and pepper to taste; stir until combined.
3. Spread the remaining 2 1/2 cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt.
4. Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.
5. Photograph by Johnny Miller