When craving comfort food, why not indulge in some Indian spiced sweet potato fries? Must make these tonight!
Sweet potatoes make a healthy alternative to white potatoes because they contain complex carbohydrates and fiber. Instead of deep frying, these sweet potatoes get coated with extra-virgin olive oil, then baked with the skin on. Nothing makes me happier than a recipe that wastes no part of the vegetable.
While it may seem counter-intuitive, spices like cumin, coriander, and cayenne pair really nicely with the sweet potato. With tastes of bitter, salty, spicy, savory–the experience is further heightened by the sauce. Dunk these bad boys in some tamarind sauce for a sweet, tangy burst of flavor. Since tamarind is often used as a condiment in Indian cuisine, it’s the obvious choice and a great way to avoid the added sugars so often found in condiments, like ketchup.
Besides being good for you, these fries are really delicious so you’ll want to make plenty because they go quickly. You can actually put them in a freezer bag after coating them in oil and spices, then freeze them for a convenient side dish any time.
One thing I will say about these fries is that the texture is a bit softer than traditional fries. If you really like your fries to be crispy on the outside, then my only suggestion would be to cut them into smaller batons. The thicker pieces won’t crisp up as much as the skinnier ones. Lastly, these fries will need to remain in the oven until you see the bright orange color turn to matte orangish-brown. They will seem like they’re burning, but that’s just the sugars caramelizing on the outside. I’ve tried these fries with and without cornstarch, and I believe the cornstarch is important because it absorbs some of the moisture and allows the fries to get a little bit crispier.
Yields serves 4
Sweet potatoes are healthy because they contain complex carbohydrates and fiber (especially with the skin on). I usually plan on 1 sweet potato per person. These fries tend to be softer than traditional fries because the natural sugars caramelize during the baking process.
Rather than ketchup, I pair these fries with tamarind, a sweet and tangy fruit. Tamarind is often used in chutneys so this pairs nicely with the Indian spices.
5 minPrep Time
30 minCook Time
35 minTotal Time
- 4 medium sweet potatoes, washed and scrubbed
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne powder
- 1 teaspoon kosher salt
- ¼ cup refined coconut oil
- 2 tablespoons cornstarch or potato starch
- ½ block tamarind, soaked in ½ cup hot water
- Fine sea salt, for seasoning
- Heat oven to 425º F. Cut the sweet potatoes into equal sized planks, lengthwise. Then cut into fries.
- In a large bowl, add the fries, spices, and coconut oil. Toss to coat then sprinkle with cornstarch. Using clean hands, rub the cornstarch into the fries so that no powdery spots remain.
- Spread the fries onto two clean, un-lined baking sheets in one layer. Be careful not to over-crowd the fries, otherwise they won’t crisp up. Bake 15 minutes, then using a spatula, flip the fries over and bake an additional 15 minutes or until the outside begins to caramelize. Season with fine sea salt to taste.
- Meanwhile, soak the block of tamarind in ½ cup hot water. Break up the seeds with a rubber spatula then strain through a sieve. Serve the tamarind dipping sauce with the fries.