Crispy and sweet-salty, you can snack on these fries without feeling guilty; Dip them in flavourful curry and runny egg yolks – yummy!
Sweet potatoes are really good for you. They contain vitamins, minerals, antioxidants and fibre. They are easy to add to your diet and very delicious.
You can toss them in whatever spices you have on hand after they have been baked. I just added sea salt because the curry dip had a lot of spices. We had them for dinner with fried eggs and bread. A simple and filling meal.
It’s very important to slice the sweet potatoes as thinly and uniformly as possible. They will crisp up more. Tossing them in the cornflour is essential as it adds to the crispness. These fries are great with burgers, soup and Mexican food.
PREP: 30 minutes COOK TIME: 30-40 minutes
500 gms sweet potatoes, sliced thinly
3 tbsp+ 2 tsp olive oil
2 tsp cornflour
Sea salt to taste
4 tbsp fresh curry leaves, chopped finely
For the curry dip
2 cinnamon sticks
1 tsp cumin seeds
1 tsp black pepper
2 tbsp coriander powder
1 tsp red chili powder
1 tsp turmeric powder
5 tbsp fresh coconut, grated
5 tbsp shallots, sliced thinly
1 large onion, sliced thinly
1 large tomato, chopped
Salt to taste
Preheat the oven to 220 C. Line a large baking tray with parchment paper.
Toss the sweet potatoes in the olive oil so that they are well coated. Sprinkle the cornflour over them and mix well so that they are evenly distributed. Place the sweet potatoes in the baking tray without overcrowding them too much and bake for 15 minutes. Flip the fries and bake for another 10 – 15 minutes until they are crispy and golden brown. Cool slightly and sprinkle a little sea salt on them and toss well so that all the fries are coated with the salt. Reserve some salt to sprinkle on top just before serving.
Heat 2 tsp of olive oil and fry the chopped curry leaves until they turn crispy. Add half to the fries and mix well. Reserve the remaining for garnish.
To make the curry dip, heat two teaspoons of oil in a small frying pan and saute the cinnamon, cloves, pepper and cumin. Add the shallots and saute for another 2-3 minutes. Add the coriander powder, red chili powder and turmeric powder and mix well. Add the grated coconut and remove from the heat. Cool and grind to a fine paste with a little water.
Heat three tablespoons of oil in a wok and add the sliced onions. Saute until they are cooked and add the tomatoes. Cook them until they are softened and add the ground paste and salt to taste. Mix well and add about 2-3 tablespoons of water. Cook the paste for about 5 minutes and add 1cup of water and mix well. Cook for some time and simmer on low heat until the oil floats on top. Adjust the consistency by adding more water if necessary.
Serve the fries with fried eggs and bread. Sprinkle the remaining salt and curry leaves on top before serving.