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Easy Sweet Potato Fries with Curry Ketchup

Easy Sweet Potato Fries with Curry Ketchup

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Bryan Correia

Bryan Correia

Easy to make baked sweet potato fries served with a zesty curry ketchup dipping sauce. These fries are simply amazing!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss sweet potato wedges with 1 tablespoon olive oil in a large bowl; season with sea salt and paprika and toss again. Spread sweet potatoes in a single layer onto a baking sheet.
  3. Bake sweet potatoes in the preheated oven until soft, about 20 minutes.
  4. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Cook and stir green onions with curry powder in the hot oil until softened and fragrant, about 1 minute. Stir ketchup into the mixture and transfer to a bowl. Serve sweet potatoes with curry ketchup for dipping.
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Reviews

lutzflcat
4

lutzflcat

10/17/2013

Added more curry powder to the ketchup, but that's a personal taste preference. I cooked the potatoes for close to 30 minutes to get crisp fries. Nice, the curry ketchup really is the focal point on this recipe.

atruedollface
3

atruedollface

3/5/2014

Like the reviewer before me, I also ended up roasting the sweet potatoes longer. About 35 minutes.THey looked crisp but still were not crunchy by any means. Think you have to batter them for that to work out? As far as the dip, I did make a few changes and it was so amazing, I ran out of sweet potatoes and started looking for other things to dip in it in the fridge (settled on sweet mini peppers.. also a great pairing)! Here is what I did differently: I heated the oil, then added 1 clove of minced garlic, and 1 shallot chopped about 30 seconds after the garlic. I had made breaded tenderloin in the pan just before, so that have contributed to the flavor. After sauteeing for about 3 minutes I added a scoop (maybe 1/2 tablespoon) of red curry paste as I could not find my curry powder. I mixed it in well then spooned it all out into a bowl and added about 1/2 cup of ketchup. I then found the curry powder and added a dash or two. OMG is all I can say, it was amazing!

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