Gluten-Free Healthy Recipes Savory Snacks

Baked Curry Sweet Potato Fries

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These were my Sunday morning breakfast….

because I’m weird.

because I was hungry.

because I couldn’t really wrap my brain around walking to the grocery store in the rain.

because all I wanted was potato goodness.

because I love the color of turmeric and curry.

because spicy is nice.

because curry totally does not go with coffee but I made it work anyway.

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Crispy, baked fries are spiced with curry and red pepper flakes.  Spicy.  Salty.  Yummy.  I used egg white as a binder because I like the way it makes the spices stick to the potato.  If you want to make these more of a vegan treat, you an simply toss the potatoes in olive oil and sprinkle the spice on top.  You know?

For the dipping sauce, I combined thick Greek yogurt with cumin, olive oil and salt.  Simple and delicious.  Healthy, too.. that’s just crazy.

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Baked Curry Sweet Potato Fries with Yogurt Dipping Sauce

Makes 1 potatoes worth of fries.  This recipe is easily multiplied

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1 plump sweet potato/yam/orange-fleshed potato, peeled

1 tablespoon olive oil

1 large egg white

1/2 teaspoon curry powder

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt, or to taste

Yogurt Sauce:

1/3 cup Greet yogurt

1/4 teaspoon ground cumin

1 teaspoon olive oil

salt to taste

Place a rack in the center of the oven and preheat to 400 degrees F.

Line a baking sheet with parchment paper and set aside.

Peel sweet potato and slice off the top  and bottom points of the potato.  With potato positioned north to south, use a large knife to slice potato into 1/3-inch potato planks.  Stack planks in two piles, and slice, north to south, into 1/3-inch sticks.  Fries!

Place potato sticks onto prepared baking sheet and toss with olive oil.  Set aside.

In a medium bowl, whisk egg white until foamy and frothy.  Add curry powder, cumin, turmeric, and crushed red pepper flakes and whisk to incorporate.  Pour the egg white mixture over the potato sticks and gentle toss to coat the potatoes.

Place in the oven and bake to desired doneness and crispiness, my fries took about 40 minutes.  While the fries bake, stir together yogurt, cumin, olive oil and salt.  Place in a small serving dish.

Remove fries from the oven and serve immediately with dipping sauce.

Recipe: Baked Curry Sweet Potato Fries

Summary: Deliciously spiced sweet potato fries

Ingredients

  • 1 plump sweet potato/yam/orange-fleshed potato, peeled
  • 1 tablespoon olive oil
  • 1 large egg white
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt, or to taste
  • Yogurt Sauce:
  • 1/3 cup Greet yogurt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon olive oil
  • salt to taste

Instructions

  1. Place a rack in the center of the oven and preheat to 400 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Peel sweet potato and slice off the top and bottom points of the potato. With potato positioned north to south, use a large knife to slice potato into 1/3-inch potato planks. Stack planks in two piles, and slice, north to south, into 1/3-inch sticks. Fries!
  4. Place potato sticks onto prepared baking sheet and toss with olive oil. Set aside.
  5. In a medium bowl, whisk egg white until foamy and frothy. Add curry powder, cumin, turmeric, and crushed red pepper flakes and whisk to incorporate. Pour the egg white mixture over the potato sticks and gentle toss to coat the potatoes.
  6. Place in the oven and bake to desired doneness and crispiness, my fries took about 40 minutes. While the fries bake, stir together yogurt, cumin, olive oil and salt. Place in a small serving dish.
  7. Remove fries from the oven and serve immediately with dipping sauce.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet (other): Low calorie

Number of servings (yield): 2

Meal type: snack

Culinary tradition: USA (General)

My rating 5 stars:  ????? 1 review(s)