Baked Curry & Rosemary Sweet Potato Fries
Updated: May 19, 2022
This recipe originally appeared on my former website, Fighting for Wellness, in August 2012. I've made lots of variations since then, but wanted to share the original post as a jumping off point for future iterations.
Last night I was craving something substantial and crunchy for dinner so when I spied some sweet potatoes in our pantry, I was struck with inspiration: sweet potato fries and a veggie burger!
Sweet potato fries are always my fry of choice because of the benefits of sweet potatoes (and the flavor, let’s be real). Not only do they contain Vitamin C and B6, which both help with immune function, they are also a good source of potassium (important for kidney and muscle function) as well as beta carotene, iron, magnesium, and Vitamin D, the latter two of which have been associated with energy and mood. Plus their natural sugars are released slowly in the body, helping to eliminate blood sugar spikes.
Now as much as I love the traditional sweet potato fry, I wanted some extra flavor. Enter: herbs and spices!
1 large sweet potato, sliced with skin on
1 tsp. curry powder
1/2 tsp. garam masala
1/2 tsp. ground ginger
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh rosemary
Dash of salt
Slice one large sweet potato (or 1 1/2 average sized sweet potatoes) into long pieces, keeping the skin on and preheat oven to 425 degrees.
Prepare a mixture of curry powder, ginger, and garam masala and set aside.
Toss sweet potato slices in olive oil until coated, then coat in spice mixture and fresh rosemary. Sprinkle with a dash of salt.
Place in oven uncovered for approximately 20 minutes or until tender, flipping periodically throughout until all sides are browned.
Enjoy with your main dish and dipping sauce of choice.