These sweet potato fries are roasted in the oven until they have deeply golden crisp edges and soft, sweet middles. They are generously seasoned with garlic, chili powder and garam masala and then tossed in parmesan and sea salt before serving. They are sweet, warmly spiced and beautifully salty.
Let’s get started…
Begin by slicing 3-4 medium sweet potatoes into evenly thin wedges or fries. I love picking out long, narrow sweet potatoes for this recipe, peeling them and cutting them in half long wise. If the sweet potato is narrow enough, you can cut each half into 4 or 5 thin wedges. If you are working with larger sweet potatoes, cut them into 3 or 4 thick slices long wise and then cut each slice into wedges or fries. As long as the fries are even in size, you’re good!
Many recipes call for soaking the potatoes in cold water for 30-45 minutes before roasting them, but I have honestly not seen much of a difference between the end result of soaked and non-soaked potatoes, so I don’t usually add this step. Instead of soaking the sweet potatoes, I add a few tablespoons of cornstarch to my seasoning mix. The cornstarch does a great job of creating a little crispness around these wedges.
In a small bowl, mix 3 tablespoons of cornstarch with 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of garam masala or curry powder and a pinch of black pepper.
Drizzle the sweet potatoes with 2 tablespoons of a neutral oil, toss them to evenly coat all of them in oil and then add the seasoning and cornstarch mixture.
Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast them for about 15 minutes in a 425 degree oven. After 15 minutes, carefully flip the sweet potatoes and roast them for another 20 minutes or so. I like my sweet potatoes really deeply golden, so I leave them in a little longer, but you can take them out as soon as they look lightly golden brown and their edges are nice and crisp.
As soon as you pull the sweet potatoes out of the oven, sprinkle them with finely grated parmesan and some sea salt. I also like adding finely chopped fresh parsley for both the color and fresh herby flavor.
These sweet potato fries are absolutely lovely. A little crisp, a little tender, a little sweet and nicely salty. They pair perfectly with burgers, sandwiches, baked chicken and steaks. The garam masala and chili powder combine to create a delicious warm curry flavor that you are going to love and when you add the parmesan and sea salt… let’s just say, these roasted curry sweet potato fries will not last long…
Roasted Curry Sweet Potato Fries
Ingredients
- 3-4 medium sweet potatoes, peeled, sliced thin
- 2 tablespoons of a neutral oil
- 3 tablespoons of cornstarch
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of garam masala (or curry powder)
- a pinch of black pepper
- 3 tablespoons of parmesan, finely grated
- 1/2 teaspoon of sea salt
- fresh parsley, finely chopped (garnish)
Instructions
- Preheat your oven to 425 degrees
- Peel your sweet potatoes, slice them into thin, evenly sized fries and place them in a large bowl
- Drizzle the sweet potatoes with about 2 tablespoons of a neutral oil and toss to evenly coat
- In a small bow, combine 3 tablespoons of cornstarch with 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of garam masala or curry powder and a pinch of black pepper
- Generously season the oiled fries with the cornstarch mixture, toss until evenly coated and spread them out in a single layer on a baking sheet
- Bake in a 425 degree oven for 15 minutes, flip the fries and bake for another 20 minutes or until golden brown and crisp
- Transfer the baking sheet out of the oven and immediately sprinkle the fries with parmesan and sea salt
