INDIAN SWEET POTATO FRIES WITH CURRY AIOLI

INDIAN SWEET POTATO FRIES WITH CURRY AIOLI image

Number Of Ingredients 14

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Sweet Potato Fries
2 large Sweet Potatoes (Garnet Yams), cleaned and cut into 1/2 inch strips. I leave the skin on.
2 tablespoons Arrowroot Powder or Cornstarch
2 tablespoons melted Ghee or Butter (use unrefined Coconut Oil for vegan option)
1/2 teaspoon Curry Powder
1/8 teaspoon Cardamom
1/8 teaspoon Garam Masala
dash of ground Cinnamon
Garlic Salt
Cracked Black Pepper
Curry Aioli
1/4 cup low fat Mayonnaise or Homemade Mayo (Veganaise for vegan option)
a dash of Garlic Salt, Cracked Black Pepper, Cardamom, Cinnamon and Garam Masala - adjust to taste
5-10 Stevia Drops - adjust to taste

Steps:

Sweet Potato Fries: Pre heat oven to 425˚F with the racks in the middle. Prepare 2 half sheet pans (cookie sheets) with parchment or Silpat liners. Combine ghee (butter) with curry powder, cardamom, garam masala and cinnamon. Put sliced sweet potatoes on cookie sheet and toss with arrowroot powder. Drizzle butter mixture over the top of the potatoes and combine well with your hands. Sprinkle with some garlic salt and pepper. Toss again. Lay sweet potatoes out in a single layer with a small amount of space in between the potatoes. They need to have some breathing room so they do not steam. Bake for 15 minutes. Flip each fry with a pari of tongs and cook for another 10-15 minutes. Curry Aioli Dip: Combine all ingredients in a food processor or blender and combine well. Adjust spices and seasonings to taste.