Dedicated readers of this blog will know that I go a tad crazy with my love of sweet potato. I try to incorporate it into almost every dinner recipe, sometimes failing miserably. Whilst my Dutch heritage makes it mandatory for me to love starchy white potato, I find the sweetened taste of sweet potato more desirable. Below is an incredibly easy recipe for sweet potato fries, with a hint of Indian spices. My hope is that readers will make these instead of buying greasy and fatty hot takeaway chips (one can only hope!).
INGREDIENTS
- 450g sweet potato, washed but not peeled, cut into thin even wedges
- 1 teaspoon rice bran oil
- 1 heaped teaspoon ground coriander
- 1 heaped teaspoon ground cumin
- 1/4 teaspoon garlic salt or sea salt
1. Preheat a fan-forced oven to 200 degrees celsius. Line a large baking tray with baking paper. In a large mixing bowl, combine the sweet potato and oil, tossing well to combine. Mix the cumin, coriander and salt in a small bowl, then pour over the sweet potato. Mix well until all ingredients are combined and the spices and seasonings are no longer dry (if they are, add some more oil sparingly). Place the fries close together in a single layer on the prepared tray. Bake in the oven for around 15 minutes or until the wedges are tender but not mushy. Remove from the oven and place on a serving plate/bowl.
Serve wedges warm unaccompanied (the spices taste great!) or with a LIGHT drizzle of Japanese mayonnaise on top, but beware of the extra calories!
Serves / 2 as a side
Total Preparation time / 10 minutes
Total Cooking time / around 15 minutes
x Emily
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