Curry Coconut Oil Sweet Potato Fries

There’s something magical about a crispy fry, especially when it comes to sweet potatoes. The first time I made Curry Coconut Oil Sweet Potato Fries, I was looking for a snack that was both satisfying and healthy. I remember hosting a casual get-together with friends, and I wanted to serve something a bit different from the usual chips or popcorn. That’s when I stumbled upon this recipe, and let me tell you, it was a game-changer! The combination of curry and the warmth of coconut oil gives these fries an irresistible flavor that takes your taste buds on a delightful journey.

As they crisp up in the oven, the aroma fills the kitchen, making it hard to resist sneaking a few before serving. Pairing these fries with a refreshing cucumber dill dip makes for a perfect balance – the coolness of the dip complements the spice of the fries beautifully. Whether you’re serving them as an appetizer, a side dish, or just for a late-night snack, Curry Coconut Oil Sweet Potato Fries will become a favorite in your home.

What I love most is how easy they are to make. With just a handful of ingredients, these fries come together quickly and are sure to impress your guests. So, next time you’re looking to elevate your snack game or need a unique side dish for dinner, give these fries a try!

Ingredients for Curry Coconut Oil Sweet Potato Fries

The ingredients for Curry Coconut Oil Sweet Potato Fries are not only easy to find, but they also work beautifully together. Each ingredient brings its own unique flavor, making the dish both delicious and satisfying. Let’s break them down:

• 2 pounds sweet potatoes, peeled and sliced into 1/2-inch wide strips – Sweet potatoes are the star of this dish, offering a natural sweetness that pairs perfectly with the spices.
• 1 ½ to 2 tablespoons coconut oil, in the liquid state – This oil not only adds a rich flavor but also helps in achieving that perfect crispiness.
• 2 teaspoons curry powder – The key ingredient that gives these fries their unique flavor and aroma.
• 1 teaspoon salt, or to taste – Essential for enhancing the overall flavor of the fries.
• 1 teaspoon pepper, or to taste – A bit of heat to balance the sweetness of the potatoes.
• 1 teaspoon cilantro or Italian flat-leaf parsley, finely minced; optional for garnishing – Adds a fresh, herbal note that brightens the dish.
• 4 ounces Greek yogurt (I used 0% fat) – This forms the base of the dip, providing creaminess and tang.
• ½ cup grated seedless English cucumber, grated on the coarsest blade of a box grater and wrung out – This ingredient adds freshness and crunch to the dip.
• 1 teaspoon salt, or to taste – Seasoning for the dip to bring all the flavors together.
• 1 teaspoon pepper, or to taste – Enhances the taste of the dip.
• ½ teaspoon dried dill – A wonderful herb that complements the yogurt and cucumber.
• ¼ teaspoon sugar, optional and to taste – A hint of sweetness can balance the flavors of the dip.

Recipe Steps for Curry Coconut Oil Sweet Potato Fries

Let’s get started on making these delectable Curry Coconut Oil Sweet Potato Fries. The process is quite simple and enjoyable, especially when you see the delicious results at the end!

1. First, preheat your oven to 425°F. This high temperature is key for achieving that perfect crispiness in your fries. While the oven heats up, line a baking sheet with a Silpat or aluminum foil for easier cleanup.

2. Next, take your sliced sweet potatoes and add them to the lined baking sheet. You want to make sure they’re in a single layer for even cooking.

3. Drizzle the coconut oil evenly over the sweet potatoes. I like to use my hands to toss them gently, ensuring every piece is coated. This is important as it helps the spices stick!

4. Now, sprinkle the curry powder, salt, and pepper over the potatoes. Toss again with your hands to make sure everything is well combined.

5. Once coated, place the baking sheet in the oven and bake for about 30 minutes. About halfway through, take a moment to toss the fries. This step ensures that they cook evenly and develop a beautiful golden color.

6. While the fries are baking, let’s work on the dip. In a medium bowl, combine the Greek yogurt, grated cucumber, salt, pepper, and dill. Mix thoroughly until everything is blended and creamy.

7. Don’t forget to taste the dip! Adjust the seasoning if needed, adding a pinch of sugar if you prefer a sweeter profile.

8. Once the fries are fork-tender and crispy, remove them from the oven. If you like, garnish them with some fresh cilantro or parsley for a lovely pop of color!

9. Serve the fries hot alongside your refreshing dip. Enjoy every crispy bite!

Recipe Notes about Curry Coconut Oil Sweet Potato Fries

Every recipe has its quirks, and these Curry Coconut Oil Sweet Potato Fries are no exception! Here are some handy tips to help you make the most of them:

• Storage: These fries are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 5 days. Reheat in the oven to restore crispiness.
• Freezing: You can freeze the uncooked fries by laying them flat on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
• Garnishing: Consider garnishing with extra fresh herbs or a sprinkle of chili flakes for a bit of heat.
• Pairing: These fries pair wonderfully with grilled chicken or a light salad, making them versatile for any meal.

What Goes Well With This Curry Coconut Oil Sweet Potato Fries

When it comes to serving Curry Coconut Oil Sweet Potato Fries, the options are truly endless. Here are some ideas to inspire you:

• Grilled Chicken: The warmth of the fries complements perfectly with juicy grilled chicken, making it a fantastic dinner option.
• Salads: Serve these fries alongside a fresh garden salad to balance the flavors and textures.
• Casual Gatherings: They make for a great appetizer at parties or gatherings. Set them out with the cucumber dip, and watch them disappear!
• Picnics: Pack these fries in your picnic basket for a unique twist on traditional sandwiches.
• Seasonal Dishes: They can be served during fall gatherings, adding a cozy touch to your table.

FAQ

Conclusion

The Curry Coconut Oil Sweet Potato Fries are a delicious and healthy alternative to traditional fries. Their unique flavor, combined with the refreshing dip, makes them a standout choice for any meal. I encourage you to give them a try – you won’t be disappointed! Whether as a side dish or a tasty snack, these fries will quickly become a favorite in your home. Enjoy the wonderful combination of flavors and textures that this recipe has to offer!

Curry Coconut Oil Sweet Potato Fries

The ultimate comfort food for your snack cravings! These Curry Coconut Oil Sweet Potato Fries are perfectly crispy, infused with a delightful curry flavor, and paired with a refreshing cucumber dill dip. A must-try for an easy weeknight dinner or gathering!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: Vegetarian

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Sweet Potatoes Peeled and sliced into 1/2-inch wide strips.
• 1.5 to 2 tablespoons Coconut Oil In the liquid state (melt if necessary).
• 2 teaspoons Curry Powder Or to taste.
• 1 teaspoon Salt Or to taste.
• 1 teaspoon Pepper Or to taste.
• 1 teaspoon Cilantro or Italian Flat-Leaf Parsley Finely minced; optional for garnishing.
• 4 ounces Greek Yogurt (I used 0% fat).
• ½ cup Grated Seedless English Cucumber Grated on the coarsest blade of a box grater and wrung out.
• 1 teaspoon Salt Or to taste.
• 1 teaspoon Pepper Or to taste.
• ½ teaspoon Dried Dill
• ¼ teaspoon Sugar Optional and to taste.

Equipment

• Oven
• Baking Sheet
• Grater
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat oven to 425F, line a baking sheet with a Silpat or aluminum foil for easier cleanup.
2. To the baking sheet, add the sweet potatoes, evenly drizzle with coconut oil, and evenly sprinkle with curry powder, salt, and pepper, and toss potatoes with hands to coat evenly.
3. Bake for about 30 minutes, or until sweet potatoes are fork tender. Toss once midway through baking to ensure even cooking. Cooking time will vary based on size of sweet potatoes.
4. While sweet potatoes bake, make the dip.
5. To a medium bowl, add the Greek yogurt, cucumber (grate on a box grater and then wring out the cucumber in paper towels very well so you don’t add excess water to the dip), salt, pepper, dill, and stir to combine.
6. Taste and check for seasoning balance, adding sugar or more salt, pepper, cucumber, etc. if desired.
7. Refrigerate until ready to serve with the fries.
8. Remove fries from the oven and optionally garnish with cilantro or parsley before serving with dip served on the side.

Notes

• Fries are best warm and fresh: but will keep airtight in the fridge for up to 5 days, reheat gently as necessary.
• Dip will keep airtight in the fridge: for up to 5 days, noting it will become more watery as time passes as the cucumber releases juices.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.