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!
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