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. 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

  4. 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

  9. 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

  10. 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

  11. 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

    • 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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