If there is a constant in my life then it would be that I love sweet potatoes. Almost as much as I love coffee. And salmon. Well cake is a favorite too. The Alexia Foods Reinvent a Classic French Fry contest is coming to a close in a few days. I have been whittling away my time baking up all sorts of baked fry creations. Don’t worry, I still spend gobs of time outdoors doing all kinds of summer stuff too.
You might want to take a peek over at Georgia Pellegrini’s blog. I swaggered over there in my cowboy boots and plaid shirt to bring you a guest post. Love that girl, her blog and her glam pioneer cooking skills.
In my last post I asked you guys how you like to picnic. There were some very enthusiastic answers. You guys picnic close to home, far from home and everywhere in between.
There is something about small children who run around in peacock costumes…..
And mommy’s ski jacket……. on a hot July summer day.
They were having loads of fun outside and their little fingers kept poking into my weekend photo shoot. It is really neat when they are home when I shoot photos. They enjoy watching the process and asking questions. Lots and lots of questions…..
We all know that the best part of a photo shoot is to eat the food. Little fingers are everywhere when they cross the magic line.
These fries are great as a side dish or appetizer. There is a nice sweet & savory thing happening. Curry lends itself nicely to a bit of sweet as does cardamom, garam masala and of course cinnamon.
Gotta tell you how much I LOVE Indian food. As a matter of fact a few of my favorite bloggers cook it up all the time. Have you ever seen Indian Simmer and Journey Kitchen? Prerna and Kulsum are really sweet and inspirational ladies. They are amazing photographers, bloggers and pros when it comes to Indian cuisine.
Do you like Indian food? Do you ever make it at home? Any last minute ideas for French fry flavors for my Alexia challenge?
Indian Spiced Baked Sweet Potato Fries with Curry Aioli
Makes about 4 servings
- I don’t want to get too specific on the measurement of spices & seasonings used for this recipe as you can adjust to taste.
Sweet Potato Fries
- 2 large Sweet Potatoes (Garnet Yams), cleaned and cut into 1/2 inch strips. I leave the skin on.
- 2 tablespoons Arrowroot Powder or Cornstarch
- 2 tablespoons melted Ghee or Butter (use unrefined Coconut Oil for vegan option)
- 1/2 teaspoon Curry Powder
- 1/8 teaspoon Cardamom
- 1/8 teaspoon Garam Masala
- dash of ground Cinnamon
- Garlic Salt
- Cracked Black Pepper
- 1/4 cup low fat Mayonnaise or Homemade Mayo (Veganaise for vegan option)
- a dash of Garlic Salt, Cracked Black Pepper, Cardamom, Cinnamon and Garam Masala – adjust to taste
- 5-10 Stevia Drops – adjust to taste
- shredded unsweetened Coconut
Sweet Potato Fries: Pre heat oven to 425˚F with the racks in the middle. Prepare 2 half sheet pans (cookie sheets) with parchment or Silpat liners. Combine ghee (butter) with curry powder, cardamom, garam masala and cinnamon. Put sliced sweet potatoes on cookie sheet and toss with arrowroot powder. Drizzle butter mixture over the top of the potatoes and combine well with your hands. Sprinkle with some garlic salt and pepper. Toss again.
Lay sweet potatoes out in a single layer with a small amount of space in between the potatoes. They need to have some breathing room so they do not steam. Bake for 15 minutes. Flip each fry with a pari of tongs and cook for another 10-15 minutes.
Curry Aioli Dip: Combine all ingredients in a food processor or blender and combine well. Adjust spices and seasonings to taste.
Sweet Potato Fries Recipe Links
- Baked Sweet Potato Fries Crepes of Wrath
- Caribbean Baked Sweet Potato Fries & Tangy Apricot Sauce Snappy Gourmet
- Oven Baked Sweet Potato Fries Gimme Some Oven
- Peanut Butter Crusted Sweet Potato Fries Fake Ginger
- Spicy Sweet Potato Fries Living Lou