This morning, I was having a conversation about remembering things for which one is grateful. I am grateful for many things, though I did want to mention one thing. I am grateful for you folks. Everyone who reads, shares, and/or comments on my blog. You keep me going!
I’ve always disliked sweet potatoes. I felt that they were a cross between carrots and potatoes, and that they couldn’t make up their mind about what they wanted to be. The only sweet potatoes I enjoyed were the ones that my stepsister’s husband makes. They’re mashed with curry powder and a bit of cheese (one of the very rare times I allow myself dairy).
Then, recently, I started making my own sweet potato fries. For a few weeks, I was making them almost everyday. They’re a pain in the butt to cut, but hey, they’re tasty. The trick is to make them a bit spicy. Not so much that your mouth burns, but just enough to add a bit of a kick. For that reason, my measurements for the spices for the fries will be vague. Add the seasoning as you like it.
Spicy Sweet Potato Fries With Curry Dipping Sauce (vegan, paleo)
For the fries:
1 sweet potato
Salt and cayenne pepper to taste
Black pepper to taste – go generous
For the dipping sauce:
2 tbsp full fat coconut milk, refrigerated
1/4 tsp turmeric
1/8 tsp cumin
1/8 tsp minced fresh ginger
1/8 tsp ground cardamom
1/8 tsp garlic salt
Preheat oven to 400F.
Cut the potatoes into fries and season them. Bake for 25-30 minutes, or adjust time if you cut your fries a different size from the picture. Take them out halfway through to flip/toss them.
In the meantime, prepare the curry sauce. Take the can of coconut milk out of the fridge. Slowly turn it over and open it from the bottom. The thick stuff will be sitting right at the top that way. Scoop up the needed amount and mix in the rest of the ingredients.