Sweet Potato Love, part I: Curry Sweet Potato Fries
In case you couldn’t guess from the title, do you know what the best vegetable of all time is (other than avocados*, of course)? You got it! I’ve been on a huge sweet potato kick lately, and when I say lately, I mean since approximately October or something. So I’m going to try a series spotlighting my favorite recipes for them! This one is perfect for a lazy snack or side–throwing it together takes very little time, then you just stick it in the oven for a little while you catch up on your 30 Rock and whip together a little dipping sauce if you feel up for it, and you know how many dishes you have to wash at the end from the prep? ONE for the fries, and ONE for the sauce, and the one from the sauce doesn’t even count cause you serve it in the same thing. Read on!
Baked Curry Sweet Potato Fries with Yogurt Dipping Sauce
adapted from Joy the Baker
- 1 sweet potato
- 3 T olive oil (ish, you can adjust)
- 3/4 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp tumeric
- 1/4 tsp red pepper flakes (or to taste)
- 1/2 tsp salt
For dipping sauce:
- 1/3 cup plain yogurt (or greek)
- 1/4 tsp cumin
- 1 tsp olive oil
- salt to taste
Preheat the oven to 400. Cut the top and bottom off the sweet potato, and cut into fries by cutting it in half first widthwise if it’s long, then cutting it into thin slices lengthwise, stacking those slices, and cutting lengthwise again to make skinny little fries. See as follows:
Either line a baking sheet with parchment paper or rub 1T of olive oil on its surface, like greasing a pan. Put sweet potatoes on baking sheet, drizzle 1T olive oil on them, and toss with your hands on the baking sheet until coated. Add the curry, cumin, tumeric, pepper flakes, and salt on top of the fries, drizzle another 1T of olive oil, and toss again with your hands until now they’re coated with spices too! Stick them in the oven, moving them around on the pan every 15 minutes or so, until they’re done to desired texture and crispiness–around 35 minutes, but keep an eye on them because once they start to get crispy they can burn pretty fast! I know this from experience, and it is also why I don’t have a picture of the finished product. I swear the unburnt parts still tasted awesome!
While they’re cooking, make the dipping sauce by just mixing everything together in a bowl!
*Yeah, they’re technically a fruit, whatever. Would you put an avocado in a fruit salad?