Recipe courtesy of Bal Arneson
Episode: Craving Menu
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Sweet Potato Fries with Chili Coconut Dip
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 liters vegetable oil
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 medium-size sweet potatoes, peeled
  • 1/2 cup cornstarch
  • Chili Coconut Dip, recipe follows
Chili Coconut Dip:
  • 1 tablespoon grapeseed oil
  • 1/4 cup dried curry leaves, crushed
  • 3 tablespoons unsweetened coconut flakes
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon brown mustard seeds
  • Pinch of salt
  • Pinch of pepper
  • 1/2 cup mayonnaise

Directions

Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process. 

Mix the cardamom, paprika and salt together in a small bowl. 

Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated. 

Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.

Chili Coconut Dip:

Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine. 

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