Wednesday, November 25, 2009

Sweet Potato Fries with Curry Yogurt Dipping Sauce

This one is definitely NOT a Thanksgiving recipe. Unless, of course, you are doing an Indian-themed Thanksgiving. Then it totally could be. But it is orange, and it is yummy. This would be a nice appetizer for an Indian meal, or a great addition to an appetizer party. Or, if you're like me, you could just eat it for lunch because you didn't plan ahead and this is all there is. Not as if that is a hardship or anything.

I roasted up one sweet potato, and have lots of sauce left over. Currently I am thinking it would make a great dressing for a roasted potato and cauliflower salad. You could certainly also just use it as a dip for crudite. Or make some more sweet potatoes.

Sweet Potato Fries with Curry Yogurt Dipping Sauce

For the Potatoes

Preheat Oven to 400

Sweet Potato(es) Cut into Wedges (Mine was 11 ounces)
Cayenne Pepper to taste (I used 1/8 tsp)
Salt and Pepper
1 tsp (or more) Canola Oil

Toss all ingredients in a bowl or bag to coat. Spread the potato wedges on a greased baking sheet and bake until soft and browning, about 25 minutes. Turn 2 or 3 times during cooking. Remove from the oven and set aside.

For the Dipping Sauce

1/2 Cup Plain Yogurt
3/4 tsp Curry Powder
1/4 tsp Chili Powder
1/8 tsp Ground Coriander
1/8 tsp Cinnamon
1 Small Garlic Clove, minced or pressed
1/8 tsp Minced Fresh Ginger

Combine all ingredients in a bowl. Taste and adjust seasonings as needed. I intentionally did not spice up the dip, as the sweet potatoes themselves are plenty spice with the cayenne.

Put the potatoes on a platter and the dip in a bowl and enjoy!

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