This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"No matter how hot your anger is, it cannot cook yams." -Nigerian Proverb
Soaking the fries in cold water chills the center. This gives the outside enough time to crisp up while keeping the middle of the fries from overcooking.
These can get a bit spicy if you add too much curry powder, but if you like them spicy, add a bit of cayenne pepper to the pan before adding the potatoes.
Servings: 2 | Serving size: about 6 ounces fries
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied but makes terrible leftovers.
|12 ounces||sweet potato (cut lengthwise into 3/4 inch wedges)|
|1 quart||ice water|
|2 tsp.||olive oil|
|1/2 tsp||curry powder|
|1/4 tsp||garam masala|
|to taste||fresh ground black pepper|
Place the sweet potato wedges in the ice water and soak them for 1 hour.
Place a large skillet or sheet pan in the oven and preheat the oven to 400F.
Remove the sweet potatoes from the ice water and pat them dry just before cooking.
When the oven is hot, add the oil, curry powder, garam masala, salt, and pepper and stir well for about 30 seconds.
Add the sweet potatoes, stir, and return to the oven.
Roast for 20 minutes. Turn the fries about every 5 minutes to cook on each side. Serve hot.
Serving size: about 6 ounces fries
Amount Per Serving
|Calories 188||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 35g||27%|
|Dietary Fiber 5g||21%|
|Vitamin A 172%||Vitamin C 6%|
|Calcium 5%||Iron 7%|
|Vitamin K 6mcg||Potassium 581mg|