Baked Sweet Potato Fries & Curry Yogurt

Crispy, indulgent sweet potato fries in the oven?! Yes, with the right steps, you can skip the fryer and still end up with a crunchy fry. Paired with a smoky, curry flavored yogurt, this pairs well with meat and seafood.

If you're looking for a classic french fry, see https://www.lemonpantry.com/post/homemade-french-fries

Ingredients (serves 2)

425 convection

1 large sweet potato

1 Tsp corn starch

1/2 Tsp garlic powder

black pepper

1/2 Tsp paprika

1/2 Tsp smoked paprika

1 Tsp olive oil

finish with:

- Salt

- Brown sugar

Sauce

Yogurt 2.5 oz

Curry powder - 2 Tbsp

Salt - 1/2 Tsp

Lemon - 1 squeeze

Water (if the yogurt is too thick)

Smoked paprika - 1 Tsp

Optional: Mayo

Steps (see pictures below)

1. Peel the sweet potatoes, rinse/dry and then cut into strips (thickness of a pencil). The easiest way to cut the sweet potatoes is to first cut off the rounded parts to make it a rectangle, then cut it in half if it's oblong. Then cut the big blocks into slices, then slice those into individual strips.

2. Soak the sweet potatoes in cold water for at least 15 minutes.

3. Remove from water, dry with paper towel or towel

4. Preheat the oven to 425 - convection if possible

5. In a bowl, add olive oil, then spices, and corn starch and mix around. Let sit until oven is ready.

6. On a large baking sheet, cover with unbleached parchment paper, and add fries, making sure to allow for space in between each fry.

7. Pop in the oven, bottom or middle rack is OK, for about 10 minutes. Then flip each fry (carefully)

8. Add back to oven for about 5-7 minutes, making sure the fries don't burn. If the fries were cut thick, add more time.

9. Remove pan, allow fries to come down in temperature on the rack, add salt and brown sugar (optional).

Sauce

Simply add all the ingredients to a small bowl and mix. If the yogurt is too thick, add water.

(pre-cook, prep in the bowl).

post flip on the baking sheet.