Recipe courtesy of Bal Arneson

Sweet Potato Fries with Chili Coconut Dip

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe

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

  1. 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. 
  2. Mix the cardamom, paprika and salt together in a small bowl. 
  3. 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. 
  4. 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:

  1. 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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sweet Potato Fries

Sweet Potato Casserole

Sweet Potato Souffle

Sweet Potato Casserole

Calley's Sweet Potato Pie

Sweet Potato Casserole

Sweet Potato Pie

Sweet Potato-Pecan Casserole