I got this recipe years ago from an old flat mate of mine who was obsessed with sweet potatoes. When it was her turn to cook she would either cook up sweet potato fries or cassava chips. Either way it was a win win. She introduced me to the magic duo… salt and curry powder!
I know some people find them a bit sweet and I think this is the reason why this recipe works so well. The salt balances out the sweetness and the curry powder adds a bit of va va voom!
We usually have these fries with our Cheesy Breaded Portobello Burgers or, if we’re feeling lazy, some store bought Linda McCartney Burgers for those nights when you just want a night off from cooking.
Another great way to use this recipe is to chop the potatoes into tiny chunks. Follow the ingredients and instructions as you would for this recipe (maybe reduce the cooking time a bit) and bake into crunchy little potoato sprinkles. They’re delicious on buddha bowls!
Sweet potatoes contain high levels of vit A, C, manganese and copper making them queen of the potato kingdom. Even more reason to get some in!
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CURRIED SWEET POTATO FRIES
- 2 x large sweet potato
- 1 tsp fine sea salt
- 1+1/2 tsp curry powder
- olive or coconut oil
- To Bake: Pre heat the oven to gas mark 5.
- Line a large baking tray with baking paper.
- Peel the sweet potatoes and slice into long thin strips.
- In a medium bowl coat the potato in a little olive or coconut oil and lay out in one layer in baking tray
- Sprinkle with 1 tsp salt and 1+1/2tsp curry powder.
- Deep Fry: Peel the sweet potatoes and slice into long thin strips.
- Fry half the potatoes, stirring occasionally until golden brown and crispy, approx 7 mins.
- Sprinkle with half of the salt and curry powder and hold in the oven on a paper towel-lined baking tray. Repeat with the remaining potatoes.
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