#MeatlessMonday Side: Spicy Baked Sweet Potato Fries with Sour Cream & Chive Dip
Farm to Table Chef Sonja Sinaswee is obsessed with sweet potato. It’s always on the menu in her weekly meals, not only because it’s delicious but also because it is extremely versatile and excellent for health.
Sweet potatoes, often referred to as the king of all vegetables, are among the top foods providing vitamin E, beta-carotene (vitamin A), and potassium. They’re also great for maintaining stable blood glucose levels as they have a low glycemic index, and they are rich in anti-oxidants, which protect you against cancer, heart disease, stroke, and may even delay progression of Alzheimer’s disease. These rulers of the vegetable kingdom are also low in calories, high in dietary fibre, fat free, cholesterol free and low in sodium.
How sweet they are, indeed!
Sonja’s Meatless Monday recipe for Spicy Baked Sweet Potato Fries is an easy way to enjoy this delicious ground provision.
For Spice Rub:
1 tbsp chilli powder
1 1/2 tsp ground roasted geera
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1 tsp salt
1 tsp black pepper
2 lbs yellow sweet potato, cut into fries
3 tbsp canola oil
Preheat the oven to 425 °F.
To make the dip, combine sour cream, chives and citrus juice, and then season with salt and pepper. Cover securely and refrigerate until ready to serve.
To make the spice rub, combine all the ingredients in a bowl and stir together until fully combined.
On a large ungreased baking sheet, combine the sweet potatoes, canola oil and spice. Using your hands, toss everything together ensuring that the fries are fully coated with the oil and spice rub. Spread the fries out in a single layer on a large baking sheet.
Bake for roughly 20 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 20 minutes, or until they are all crispy outside and tender inside.