Super Crisp Curry Baked Sweet Potato Fries

Hey KS fans,

It seems that no matter how hard I try to be good about not eating past 8 pm, It is inevitable that on a Saturday Night I am going to get the Munchies!!!

Right now I am dreaming about something salty and tangy and has a great crisp. These Super Crispy Curry Baked Sweet Potato Fries are my wishes come true – and if I am not too lazy I just might make a batch!

These fries make a terrific side dish to almost any meal not to mention a great SNACK!

Try them Sunday Night – pair it with your chicken leftovers from Shabbos  – a great way to create a “new” meal!

Munch away!







Super Crisp Curry Baked Sweet Potato Fries

4 Sweet potatoes, sliced into 1 inch fries

1/4 cup extra virgin olive oil or 4 egg whites

1 1/2 cups corn meal

Kosher salt & Fresh Black Pepper

2 tsp. curry powder

1 tsp. garlic powder

1 tsp. all spice


Sprinkle the potatoes with some kosher salt & black pepper. Pour in a zip lock bag, the 1 cup corn meal and all the spices and shake well to mix.

Fill one paper plate with eggwhites or olive oil and the other with 1/2 cup corn meal.  Taking one sweet potato fry  at a time , dredge first in the plain corn meal, than the egg whites, and then throw into the zip lock bag and coat well with the corn meal curry mixture. Lay on a cookie sheet that has been sprayed well with non cook spray. Repeat with rest of cut sweet potatoes.

Bake on 400 for about 25 minute or until crispy. Serve with sour cream dip that has been spiked with more curry and scallions.



picture thank you www.artofdoingstuf.com

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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