Cooked an extra 20 minutes, but did not crisp. Flavour excellent, dip as well.
Sweet Potato Oven Fries with Curry-Honey Sauce
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
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Credit: Maxime Iattoni
INGREDIENTS
FOR THE SWEET POTATO WEDGES3 medium sweet potatoes (about 1½ pounds), cut lengthwise into ¼" wedges
3 tbsp. olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. ground ginger
Salt and freshly ground black peppers
FOR THE CURRY-HONEY SAUCE:
⅓ cup mayonnaise
½ cup Greek yogurt
1 tbsp. fresh lime juice
1 tbsp. honey
4 tsp. curry powder
Lime wedges, for serving
2. Make the curry-honey sauce: Whisk mayo, yogurt, lime juice, honey, curry, salt and pepper in a bowl; serve alongside potato wedges with lime wedges.
3 tbsp. olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. ground ginger
Salt and freshly ground black peppers
FOR THE CURRY-HONEY SAUCE:
⅓ cup mayonnaise
½ cup Greek yogurt
1 tbsp. fresh lime juice
1 tbsp. honey
4 tsp. curry powder
Lime wedges, for serving
INSTRUCTIONS
1. Make the potato wedges: Heat oven to 425°. Toss potato wedges with oil, cumin, paprika, ginger, salt, and pepper, and arrange in a single layer on a foil-lined baking sheet. Cook, turning once, until crisp and browned on all sides, about 20–25 minutes.2. Make the curry-honey sauce: Whisk mayo, yogurt, lime juice, honey, curry, salt and pepper in a bowl; serve alongside potato wedges with lime wedges.
