Description
Sweet potato fries with an Asian twist, with szechuan pepper and curry powder. Sweet, salty, spicy served with a cool refreshing mango dip! Great as an appetizer and to impress the crowd! Oil-free, vegan, gluten-free, paleo, and sugar-free.
Ingredients
- 3 Japanese Sweet Potatoes
- ½ teaspoons Salt
- 1 teaspoon Curry Powder
- ½ teaspoons Szechuan Pepper
- Cornstarch, As Needed To Make Fries Crispier (optional)
- FOR THE SAUCE:
- 1 Large, Ripe Mango
- ¼ cups Rice Vinegar
- 1 clove Garlic
- 2 Tablespoons Lime Juice
- 1 Tablespoon Chili Paste, Gochujang, Sambal Oelek Or Sriracha
Preparation
Preheat oven to 400ºF.
Peel sweet potatoes and slice into thin wedges. Line a cookie sheet with parchment paper. Toss sweet potatoes onto the cookie sheet and add seasonings and cornstarch if using. Mix the spices in with your hands!
Bake sweet potatoes for 20 minutes. If desired, turn oven to broil for 3–5 minutes to char the potato fries. Take out and cool slightly.
Mix all the ingredients for the sauce. Add them to a belnder or food processor and mix until smooth. Put the sauce in the fridge until you are ready to serve.
