Sweet potato fries need not be fried, at all! These oven-baked sweet potato fries pack a much needed punch for when only fries will do!
We all have those days, where fried food is all we crave. I have too many of those days, and try to avoid deep frying by using baking as a substitute. This recipe was born from one of those days where I needed a fried carbohydrate fix, but didn’t want to go through the trouble of frying something in batches and then having to clean up the oily kitchen thereafter.
Sweet potatoes are rich in flavour, dietary fibre and can keep you feeling full longer. In fact, I prefer using sweet potatoes in my curries instead of the regular spud, simple because they have so much flavour.
I have chosen to use orange-fleshed tubers here, you can try using the purple ones if you can land your hands on them. While more colourful and attractive, the taste of purple sweet potatoes aren’t very much different from the orange ones.
The potatoes are sweet on their own, so I have paired them with earthy Garam Masala. It’s barely hard work to make this – the hardest part is waiting for the fries to be cooked so that you can dig into them. I find them best with a spritz of lime, a generous smattering of coriander leaves and condiments on the side.
All images by Howly Pek.