Today didn’t clear up until late and I decided to go on a hike. As I was hiking, it felt like fall in the air and I decided to roast a chicken (see recipe under Roast Chicken) and make my baked sweet potato fries with tzatziki sauce. This sauce is so fresh and flavorful on fries and is absolutely delish on chicken and lamb,as well. Lamb is a bit heavy for now, though, so that recipe will have to wait. Joel and I like our fries spicy so you should adjust the hot seasonings to your liking. I used hot curry powder but regular curry powder works just as well. These fries have a distinct, tasty Indian flavor, thanks to the curry, turmeric and cumin. I hope you enjoy this different take on a sweet potato. This is the second time I am posting this recipe because it sort of got lost in the vegetables last time and it deserves its own page.
BAKED SWEET POTATO FRIES
2 to 3 orange-fleshed potatoes (sweet potatoes or yams), peeled (I use one per person)
1 tbsp olive oil
1 large egg white
1/2 tsp curry powder (I use hot curry powder)
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp crushed red pepper flakes (omit if you don’t like the heat)
1/2 tsp kosher salt
Preheat oven to 400 degrees.
If you like, you can line the baking sheet with parchment paper. Sometimes I do, but other times I forget and it’s no big deal—the paper just makes cleaning up easier.
Peel sweet potato and slice off the top and bottom. Cut potato in 1/2 lengthwise with a large, sharp knife. Then cut halves into planks about 1/3 inch thick (like fries; see photos).
Place potato sticks onto prepared baking sheet and toss with olive oil. Set them aside.
In a separate bowl, whisk egg white until foamy and frothy. Add curry powder, cumin, turmeric, and crushed red pepper flakes to incorporate. Pour the egg mixture over potato sticks and toss to coat (use your clean hands).
Place in the center of the oven and bake to desired crispiness (approx. 40-60 min).
While the fries bake, make the tzatziki sauce.
Remove fries from the oven and serve with tzatziki sauce.
EASY TZATZIKI SAUCE:
2 7oz. containers Greek yogurt (you can use fat free, 0% Fage is perfect)
1 Hothouse cucumber (or 2 small Persians), peeled and seeded (use a measuring spoon to scoop out seeds)
1/4 cup sour cream (I use lite)
2 tbsps freshly squeezed lemon juice (approx 1 small lemon)
1 tbsp white wine vinegar
1 tbsp fresh dill, minced
1 1/2 tsps fresh garlic, minced (approx 2 large cloves)
2 tsps kosher salt
1/2 tsp freshly ground black pepper
Place the yogurt in a bowl.
I put the cucumber into the food processor after I peel it (use steel blade). After the processor, you have to literally wring out the cucumber (I use my hands) to remove most of the liquid. Add the cucumber and the rest of the ingredients to the yogurt and stir well. Refrigerate until ready to serve.