Tuesday, January 17, 2012
Baked Coconut Curry Sweet Potato Fries...
I made a really delicious tomato and farro soup for dinner last night, the recipe for which I was planning to post today. I am however in a bit of a time crunch, but since I don’t want to leave you empty handed so to speak I thought I’d share with you the absolutely to die for sweet potato fries I made last week.
If you’ve never had a sweet potato fry before - I don’t know how you couldn’t have, they’re amazing! - or you’re simply a sweet potato fry skeptic, - Do they really exist? - I urge you to try these out. They’re simply delicious, and a heck of a lot better for you then the typical French Fry. Not only are sweet potatoes so much healthier for you then the nutritionally dead white potato, but baking your fries instead of frying them is way more heart healthy, after all, all that oil isn’t doing any of us any favors right? Now I know, baking your fries doesn’t get them quite as crispy as frying them, but they do get crispy. Not quite as crispy is a small price to pay for your health I think. By the way you could always add a bit of cornstarch into the mix to coat the fires with, that usually helps the fries crisp up, I don’t think it’s necessary here but you could always try it.
As for this recipe I love coconut and I love curry, and those to flavors just so happen to go really well with sweet potatoes. Now there is a lot of controversy out there about coconuts, and coconut oil, is it really good for us? Or is it really bad for us? Honestly I don’t have the answer to that. My opinion on it is that it’s a plant food, a plant food who’s health benefits may out weight the few negatives. I look to the cultures that use coconut extensively in their cooking and see that study after study shows that they tend to have lower rates of heart disease then we do here in the west, but I can’t say with confidence that coconut oil is a health food or an evil food. So I treat it like most other things, moderation is important. I don’t eat it or use it everyday, and when I do use it I don’t overuse it, but I don’t stress about it either. However each of us has to make up our own mind about the foods we eat with the research we have available. If you don’t want to use coconut oil you could use organic peanut oil or another mild flavored vegetable oil, but it won’t be quite the same, and you can’t call them ‘coconut sweet potato fries’
Baked Coconut Curry Sweet Potato Fries
1 Tbsp Coconut Oil liquified
1 tsp Sweet Curry Powder
Sea salt to taste
2 Large Sweet Potatoes sliced into fry shapes
- To liquify the coconut oil just pop it into a glass bowl and microwave for a few seconds or put it in a pot on the stove over medium heat.
- Once liquified stir in your sweet curry powder. Add your sliced up sweet potatoes and toss until oil and curry have coated all of the fries. Sprinkle with a little sea salt then spread on a lined or lightly greased baking sheet.
- Bake at 400'F (204'C) for fifteen minutes. Remove from oven and flip over, return to oven and bake another fifteen to twenty minutes until fries are golden and firm on the outside but soft on the inside. Depending on your oven it make take up to forty-five minutes total so just make sure to check on them now and again.