Snack
Sweet Potato Fries with Curry Ketchup
About this dish
These baked sweet potato fries are naturally crispy on the outside and tender inside, paired with a tangy-sweet homemade curry ketchup. The curry ketchup, inspired by Indian spice blends, adds warmth and depth without overpowering the natural sweetness of the fries.
Perfect as a snack or side dish, this recipe is both wholesome and satisfying.
Ingredients
UK and US measurements are both included for every recipe.
sweet potatoes
vegetable4 medium (about 800 g)
Imperial measurement: 4 medium (about 1.75 lbs)
cornstarch
other2 tablespoons (16 g)
Imperial measurement: 2 tablespoons
olive oil
fat3 tablespoons (45 ml)
Imperial measurement: 3 tablespoons
salt
seasoning1 teaspoon (5 g)
Imperial measurement: 1 teaspoon
black pepper
seasoning1/2 teaspoon (1 g)
Imperial measurement: 1/2 teaspoon
curry powder
spice1 teaspoon (2 g)
Imperial measurement: 1 teaspoon
cayenne pepper (optional)
spice1/4 teaspoon (0.5 g)
Imperial measurement: 1/4 teaspoon
ketchup
liquid1/2 cup (120 ml)
Imperial measurement: 1/2 cup
apple cider vinegar
liquid1 tablespoon (15 ml)
Imperial measurement: 1 tablespoon
honey or maple syrup
liquid1 tablespoon (15 ml)
Imperial measurement: 1 tablespoon
garlic powder
spice1/2 teaspoon (1 g)
Imperial measurement: 1/2 teaspoon
ground cumin
spice1/2 teaspoon (1 g)
Imperial measurement: 1/2 teaspoon
fresh cilantro (for garnish)
herb2 tablespoons (8 g)
Imperial measurement: 2 tablespoons
Method
Preheat oven and prepare baking sheet
5 minutesPreheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easy cleanup.
Cut sweet potatoes
5 minutesScrub the sweet potatoes well (leave the skin on for extra fiber). Cut them into even sticks about 1/2 inch thick. Try to keep them uniform for even baking.
Toss with cornstarch and oil
5 minutesIn a large bowl, toss the sweet potato sticks with cornstarch (if using), olive oil, salt, pepper, curry powder, and cayenne (if desired). Toss until evenly coated.
Arrange on baking sheet
2 minutesSpread the fries in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Leave a little space between each fry for maximum crispiness.
Bake the fries
30 minutesBake for 15 minutes, then flip the fries with a spatula. Bake for another 10-15 minutes until golden and crispy on the edges. Keep an eye on them to prevent burning.
Make curry ketchup
3 minutesWhile the fries bake, prepare the dip. In a small bowl, combine ketchup, apple cider vinegar, honey or maple syrup, garlic powder, and ground cumin. Stir well. Adjust sweetness or tang to your taste.
Serve
2 minutesTransfer the hot fries to a serving platter. Sprinkle with fresh cilantro if desired. Serve immediately with the curry ketchup on the side.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Chef's knife and cutting board
- Measuring spoons and cups
- Spatula
- Small bowl for ketchup
Nutrition facts
Tips
- Soaking the sweet potato sticks in cold water for 30 minutes before baking (and drying them thoroughly) can help draw out excess starch and increase crispiness.
- For the crispiest results, do not overcrowd the baking sheet, use two sheets if necessary, or bake in batches.
- Feel free to adjust the spice level of the curry ketchup by adding more cayenne or a pinch of chili powder.
- Leftover curry ketchup can be stored in an airtight container in the refrigerator for up to a week, it also pairs well with roasted vegetables or grilled tofu.
Serving suggestions
- Serve these sweet potato fries as a side with grilled burgers or sandwiches, or as a standalone snack with your favorite dipping sauce. They also pair well with a crisp green salad.
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Recipe by
Arjun Bhatia
Specialises in Indian cuisineArjun Iyer makes fish curry that uses coconut milk and tamarind. He is a balancing act.
Describe yourself in three words: Balanced, calm, sour-sweet.