It’s Recipe Thursday! If you don’t know what Recipe Thursday is, that’s because it’s new. As part of my attempt to better organize myself, Thursdays will always be devoted to new recipes I’ve created or my favorite recipes from other bloggers. 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 and weight gain that have been associated with some other carbohydrates.
Now as much as I love the traditional sweet potato fry, I wanted some extra flavor. After an indulgent week during our road trip, I became used to rich foods. Having food without much flavor would just leave me unsatisfied and looking for more, which could easily lead to over eating. By amping up the flavors (but staying low on salt), I was able to keep myself satisfied without loading up on calories or sodium. Win-win. Thanks to a recent purchase of curry and garam masala (which are somewhat new spices in my pantry since I made Heather’s curry guacamole), I wanted to try a curry-inspired dish. Meet Curry and Rosemary Sweet Potato Fries!
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 (less than 1/8 tsp).
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. I served mine with a tempeh and broccoli slaw burger for which I have yet to perfect the recipe, but will share soon. I dipped my fries in a combination Greek yogurt and dijon mustard (1:1 ratio), because the creaminess balanced out the strong flavors nicely. If you prefer fewer spices, cut the curry, ginger, and garam masala in half or serve with a sweeter sauce.