Joy the Baker

Baked Curry Sweet Potato Fries

by 195 Comments

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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

Print this Recipe!

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)

Reader Interactions

Comments

  3. Elizabeth

    After using this recipie with just about any root veggie I could get my hands on, today I felt a little brave and decided to try something new: eggplant, on the grill. And zooommmggg so delicious. I think I ate an entire large eggplant, by myself. Tots real life. This is healthy right? Hahaha..

    Reply

  5. t

    My mom made these the other night, but she didn’t have a lot of time so instead of putting the curry mixture on the potatoes, she put it in the yogurt. It was so good! Just the right amount of curry, and although the fries were a little soggy (she thinks the oven wasn’t hot enough) they were delicious! Some of the curry-yogurt sauce got on my corn and even that tasted good! Great recipe, Joy!

    Reply

  7. Bridget

    Back to report that I’ve grilled sweet potato slices a few times recently with this spice mixture, and they are quite delish. And the baby cannot get enough of them.

    Reply

  8. Farmer Gal

    Yum! I just roasted some sweet potatoes with olive oil and pumpkin pie spice the other day, and they were such a treat! I think I’ll try your spicy/salty version next.

    Reply

  9. Ayanna

    Joy, I made these last week after the munchkins had their meal. They were hovering about, trying to snack on my fries! I had to put my foot down! This was pure deliciousness! Thanks for the great recipe!

    Reply

  14. bob

    I made these. They were good. So good I ate two sweet potatoes worth, and my stomache felt very full. But I was happy.

    Reply

  16. Nikki.rae

    Made these last night. They were UHmazing. Thanks for sharing! Love how the eggwhites made them super crispy-crunchtastic.

    Reply

  18. Le Man and Wife

    Mmmmm these look delish. Just made sweet potato fries this weekend but they were missing something–this is it! Genius.

    Reply

  19. Alex L.

    I just used these seasonings on sweet potato chips instead of fries…Oh. My. Gosh. They are SO good. I’m the only one home…this could be dangerous…Thanks for the awesome recipe/idea/inspiration!! :) Have a great day!

    Reply

  21. Julie

    OH.MY.GOODNESS I made these last night and were delicious :) The egg white is a great idea to help all of the spices stick, and also to make the baked fries a bit crunchier. Thanks!

    Reply

  22. Bridget

    Oh yes. Delish. And I would totally eat these for breakfast. Maybe tomorrow. Tonight they were on the dinner table, and (almost) everyone loved them. Ya know, five-year-olds have lame palates. Anyhoo. I’d like some shallots or garlic or chives in that dipping sauce. Or all three.

    Reply

  26. Michelle

    Looks really yummy. I put Curry on everything, even my eggs but i’m West Indian so I don’t know I just grew up on the stuff. I think i’ll try these anything for Curry!

    Reply

  27. amanda

    these are delicious! i had friends over for dinner last night and made them the only problem was i forgot to spray the aluminum foil with cooking spray and they stuck! oops.

    Reply

  29. Anya

    If you’re using egg whites as a binder, why not make a nice aioli to dip? So yummy with sweet potato fries! :-)

    Reply

  36. Erin

    I love, love, love sweet potatoes! Especially “fries” baked in the oven! I cannot wait to try this recipe!! I’ve been cheating and get the frozen sweet potato fries from Costco now that I have a baby limiting my cooking time… I will get back to making things from scratch soon. :-)

    Reply

  41. Sarah

    Just finished making…AND eating these. Very happy that I happened to have 2 large sweet potatoes in the fridge so I could double this recipe, because seriously? I just ate one whole potato’s worth of fries in one sitting. THEY ARE THAT GOOD.

    Reply

  42. Emma

    Oh Joy!

    I made these last night and yum yum yum, were they ever good! I’ve been trying to go a little more “Primal” in my diet lately (i.e. meat, veggies, some fruit, nuts/seeds, no carbs) and this fits so perfectly into my eating plan! Thank you!

    Although I don’t know that I would use olive oil in the yogurt sauce again. Felt it didn’t really add anything to the dip and was unnecessary calories as a result. I’ll just try yogurt+cumin next time and see how it goes.

    Thanks for posting! You’re my fav food blogger, for the record!

    Reply

    • joythebaker

      i used a good quality california olive oil… the kind of olive oil that you don’t really use for frying food, you know? it has more flavor than most olive oils so it really came through in the yogurt. i suppose i should have mentioned that. thanks for the suggestion!

      Reply

  45. Jenny

    I’ve been in love with sweet potatoes/yams for years and bake/fry them all the time, but this recipe is just short of amazing! I made them last night for my family. My 5 kids LOVED them, hubby couldn’t get enough of them and my baby Ruthie cried when they were all gone. The spice combination is so yummy and I never in a million years would have thought to put the eggs whites over the yams like that. It was so scrumptious! I eat these for breakfast, lunch, dinner ;) Thanks for sharing!!!

    Reply

  46. Jesse

    i adore sweet potato fries, but how did you know i was getting bored with them?
    since i have a fully-stocked indian cupboard, i’m definitely ready to make these tonight:)

    Reply

  55. Liza

    Mmmm…I love baked sweet potato fries. Never heard of using egg whites before, sounds intriguing. I usually just use cinnamon and chili powder with a little olive oil. I have to try this! Your recipes always look so good!

    Reply

  58. FoodieAnnie

    1. not weird that these were your breakfast. I actually had sweet potato fries for breakfast (leftovers) last weekend (along with some curry mayo…yum)
    2. i love sweet potato fries with a warm goat cheese dip…its unreal!
    3. these fries look amazing and i can’t wait to try them

    Reply

  59. Melissa

    Mmmm. I always just toss with olive oil and fresh thyme and salt. I will now try this new yummy curry version. I love the cooking discovering made when refusing to go to the grocery store!

    Reply

  62. Kartik @ Bakeology 101

    I’m just so impressed with the versatility of fries. You can mix it with so many different flavors – maybe an Indian variant is in order (although I guess the use of curry powder does have some similarities).

    Reply

  67. Zoe

    Oh, I’m making these tonight. Fo Sho. I was going to make regular old baked sweet potato fries, but I’m taking your advice and stepping it up a notch! Should go perfect with panko crusted oven baked chicken fingers. Seriously…junk food made healthy.

    I can totally dig that. Might have to eat it in front of the tv watching trashy shows too. Like a cherry on top. ;)

    Reply

  75. nancy k.

    Am I the only one getting this weird message( cpoied below) all over this blog? It is in the side bar and above the header and multiple times in between the comments?? Help!!!

    Warning: date() [function.date]: It is not safe to rely on the system’s timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected ‘America/Los_Angeles’ for ‘PDT/-7.0/DST’ instead in /home/joythe5/public_html/blog/wp-includes/functions.php on line 112

    Reply

    • Sarah

      Yeah, I got that as well, but I figured it was something to do with the US changing the clocks before the UK. It’s gone now for me though…

      Reply

      • ellen

        i got that too + @ first i freaked out as well- but then i realized maybe its b/c i live in the east + joy lives in the west, like LA and i’m NOT like totally cold and opposite :P haha but to be honest it may be b/c of spring + random time changes going on, i concor!~

        love, lurve, loving doving dovy these sweet potatoes and can’t wait to knaw on them tomorrow morning with some almond milk (ur recipe as well) mmm :D

        Reply

  76. Sarah

    MMMMMmmmmm, these look so good! I wonder if it would be ok to make them with normal spuds though, I don’t have any sweet potatoes in and the shop is so far into the outside.

    Reply

  77. Jaclyn

    mmm…i love curried sweet potato fries! they’re so delish with yellow split pea dahl.

    i always eat weird stuff for breakfast. pot roast, a turkey sandwich, leftover chicken and dumplings…i’m not normal. i’m a bigger fan of b4d. breakfast for dinner. it’s the best!

    Reply

  82. Benjamin

    While eating your sweet potato ‘n kale soup recipe leftovers for lunch just now, I see this. I can’t get enough of the sweet potatoes. I will make these for me and my wife and daughters as soon as I get home!

    Reply

  87. Sara

    Uh…what??? These look uh-may-zing. I have to try these, sweet potatoes are definitely my vegetable of choice at the moment. And the spicy yogurt sauce? Totally my style! Awesome.

    Reply

  92. Wendy Darling

    Can I make these without the spice? (Just by stopping at the egg white part?????) I love sweet potato fries… just not into the spicyness of it all. Not that there’s anything wrong with that.

    Reply

  93. Annalea

    absolutely nothing weird about sweet potato fries for breakfast girl….i say ‘bring it!’ sweet potatoes and curry…two of my absolute favorites!!! i’ll be making these fo sho!

    Reply

  94. Sues

    Seriously perfection!! There’s nothing I love more than baked sweet potato fries… Unless, of course, it’s baked sweet potato fries with curry :) Must try!

    Reply

  95. Jordan Kristopik

    I would like to share that I eat sweet potatoes every. single. day.

    This means I have made every. single. sweet potato recipe. on your site. Your curried sweet potato soup is heavenly. I’m only cooking for one, and double it to have in my freezer at all times.

    Thank you for posting yet another.

    PS. I made a kick ass sweet potato (and ricotta!) tart the other day. See my website for recipe!

    Reply

  99. Rebecca A E

    I love sweet potato fries. Never curry spiced them up, I usually just toss them in Rosemary, salt and pepper, and canola oil before baking them. Gotta try these!!!

    Reply

  100. pikikate

    I like your breakfast thoughts…this morning I had Lucini chickpea frittata with sweet potato & almond butter puree. delicious and filling

    Reply

  101. Jessica @ bake me away!

    You know, if you shredded that sweet potato, mixed it up with everything and made potato pancakes, all of a sudden your fries don’t seem like that odd of a breakfast. :) I’ve been wanting to do that for awhile now and now want to try with this sauce!

    Reply

  105. Chez Us

    These sound amazing. We must have been on the same wave length, yesterday, as we made a sweet potato dish as well. I will have to try making fries with a curry seasoning, never considered before.

    Happy Monday!

    Reply

  113. Megan

    Sweet potatoes are the prettiest potato, don’t you think? And I’ve been really into them lately. Adding them to my savory mexican-inspired dinners.

    And I’m totally down with this breakfast. I don’t judge.

    Reply

  115. Meagan @ Scarletta Bakes

    Wow.

    When you can make something delicious out of what you already have in your pantry AND it ends up being healthy AND it turns out to be delicious?!?!

    Serious winner.

    I can’t wait to try these – thanks for the recipe!!

    Reply

  116. Jacki

    Ooh, I have been so enamored with all things sweet potato, but most particularly fries as of late. I make mine with chili powder and paprika, and then do a dip with sour cream, mayo, honey, garlic, lime juice and more paprika and chili powder. Deeelish.

    I’ll have to give your cooking instructions a shot; last time I missed the window on mine and ended up with charred sweet potato sticks. Tragic.

    Reply

  118. Jenné @ Sweet Potato Soul

    Yummy. I love sprinkling curry powder on my sweet potato fries, diced sweet potato, baked sweet potato… all sweet potato!
    I’m making sweet potato fries this afternoon. Right now I’m visiting my family in Atlanta, so I’ve decided to incorporate pecans. I’ll put the secret recipe on my blog as soon as I perfect them!

    Reply

  121. Emily

    Oh man, I’ve been on a major sweet potato fries kick lately, but for me that means buying the frozen Ore-Ida bag and eating them all (I totally misread the serving size on that package and thought they were healthier than they really were….) . This sounds easy enough that I could make them fresh myself! Thanks, Joy!

    Reply

  124. Kierstan @ Life {and running} in Iowa

    I’ve read that if you soak your sweet potato before baking, and then bake them at 400 for 20ish minutes before reducing the heat to 200* for another 20ish minutes you will end up with crunchier fries (there was a small article about this tip in the latest issue of Clean Eating). Have you ever tried that? We did this the other week, but I think I cut my fries too big.

    Reply

  130. Mel

    Those look great and just what I have a hankering for… thnks for the vegan option as well. What is the oven temp? I think I will throw a bit of cinnamon and ginger too just for kicks.
    Yum, yum. Can’t eat too many potatoes in my unsolicited opinion.

    Reply

  135. Sonia

    Guessing that the 1/4 cup of ground cumin might be 1/4 teaspoon or another measurement? Love the idea of using egg white for this recipe. Another winner – thank you, Joy!

    Reply

  136. Monika @ monikapaprika

    Oooooo! I wish I didn’t have work today. Sweet potato fries are my favorite!! And the fact that these are baked – awesomeness! I also like the yogurt dipping sauce, as opposed to ketchup. My boyfriend and I use Greek yogurt with olive oil and salt for pitas – sooo good. As always Joy, thank you again for another great recipe.

    Reply

  141. Seanna Lea

    I made spicy potato wedges for dinner last night (I have a wavy cutter: best $2 gadget I’ve ever bought). I never use either oil or egg whites as binder and my spices stick fine! I made mine with some tiny potatoes (like baby yukon golds) and put curry powder, chipotle powder, crushed red pepper flakes and freshly ground pepper in a freezer bag and shook them with the potatoes until they were completely coated. Of course, it is probably harder to get a good coating with fries. I’ll have to try yours and see if I get better spice coverage. Yum!

    Reply

  142. Ayanna

    I officially have a crush on you. I’m sitting on the beach in Dubai and have a serious urge to go back to the house and cook this. You rock!

    Reply

  143. Mika

    When I was 20 I was used to have breakfast with chickpeas and balsamic salad or anchovies…I think this is super perfect for breakfast! ^_^
    I like the idea to use egg white to let the spices stick to the potatoes, this is brilliant…

    Reply

    • Michelle

      I love eating more savory foods for breakfast. I have been known to eat vegetables for breakfast which are often overshadowed by sugary items for the am. Balance my friends, balance.
      I agree that eggs whites are a brilliant binding medium.
      Cheers!

      Reply

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  15. […] Tahini Sauce on Sprouted Kitchen. They were pretty awesome, especially with Joy the Baker’s Baked Curry Sweet Potato Fries. Like this:LikeBe the first to like this post. Tags Baked Curry Sweet Potato Fries, joy the […]

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