Curry Sweet Potato Fries
So, all I'm saying is: give curry a chance.
Side Note: I’ve adapted this recipe from Joy The Baker… I gotta thank her so much for giving me a way to have curry without it always being in a sauce. This recipe is ah-mazing. Or as my 3 year old niece says about cake: “yum yum, good for the tum-tum”. (Here’s Joy's link if you want to compare our versions.)
Multiply or divide as you need to for the quantity.
2 Sweet Potatoes, peeled (or scrubbed with a brush to remove any grit)
2 Tbsp Extra Virgin Olive Oil
1 tsp Curry Powder (of your choosing)
½ tsp Cumin
½ tsp Turmeric
½ tsp Crushed Red Pepper (decrease this or omit it entirely if you don’t like spicy/hot)
Salt (to taste)
⅓ Cup Plain Greek Yogurt
¼ tsp Ground Cumin
1 Tbsp Extra Virgin Olive Oil
Salt (to taste)
•Preheat oven to 400 degrees.
•Line a baking sheet with parchment paper (take my advice...this is a MUST. If you don’t use parchment paper, sweet potato fries will just stick right on that pan).
•Wash and/or peel the sweet potatoes, then cut them into fries, about ⅓ inch. Try your best to make them as uniform as possible, since sweet potato fries tend to burn on the ends easily.
•Dump the fries on the lined baking sheet and toss with the 2 Tbsp of Olive Oil.
•Combine all of the spices for the fries in a small bowl and stir them well. Sprinkle it all over the fries and toss again to coat them.
•Bake the fries for 20 minutes, stir them around, and then bake them for another 20 minutes or so, depending on your oven. I always check them around the 30 minute mark to see if they are getting done. I stay close by for the last bit of time...there’s a pretty small window of time for sweet potato fries between done and scorched. I would know.
•In the meantime, make the dipping sauce by stirring the ingredients together well.