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.
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.
Baked Curry Sweet Potato Fries
- Prep Time: 10 minute(s)
- Cook Time: 40 minute(s)
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Snack
- Cuisine: USA
- Diet: Vegetarian
Description
Deliciously spiced sweet potato fries. Makes 1 potatoes worth of fries. This recipe is easily multiplied
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
- 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.
Sahar
Didnt turn out great for me… The fries stuck to the parchment paper…
joythebaker
oh no! i hate this! maybe spraying the parchment with nonstick spray would help!
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!
Niinam
Thanks for sharing this – these were amazing!! I posted a version of these in my blog at https://niinam-nam.blogspot.com/ and linked your blog in the text too. Mine is only in Finnish though but u already know the recipe :D yum!
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.
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.
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!
beth
Joy- I’ve been eating these with your buttermilk ranch dressing…it is ridiculous!