The solution: homemade, oven-baked sweet potato chips! Looks like fast food, tastes like fast food but is neither fast nor unhealthy. Isn't that something!
I have only started cooking with sweet potatoes about a year ago, but since then, I've been substituting them for white potatoes whenever possible. They're marvellous! They've got more soluble fiber, vitamin C, and beta-carotene, and a much lower glycemic index than white potatoes, but I prefer sweet potatoes over white potatoes not only because they're much healthier but also because of their great taste and their wonderful bright orange colour. To quote Sophie Dahl: "Anything with a strong natural colour that hasn't been dyed is generally very good for you". A very easy rule to remember and to live by.
Sweet potato fries/chips and a curry dip
Adapted from The Art of Doing Stuff
Feeds 1
1 medium sweet potato, preferably organic
1 Tbsp cornstarch
2 Tbsp olive oil
3 Tbsp mayonnaise
2 tsp lemon juice
1-2 tsp curry powder
0.5 tsp turmeric
0.5 tsp turmeric
1 chili
A dash of sriracha sauce
Preheat the oven to 220° C/425° F and line a baking tray with baking paper.
Wash the sweet potato (The advantage of organic sweet potatoes is that you don't have to peel them which is great because (a) I'm very lazy and (b) a lot of the nutritients are hiding in the skin and it'd be a shame to just throw them away). Cut it into sticks, making them as slim or thick as you like.
Toss the sweet potato and the cornstarch into a plastic bag, then twist the top of the bag to close it, making sure there's plenty of air inside. Shake the bag until the sweet potato sticks are completely coated with starch.
Dump the sticks onto the baking tray, drizzle the olive oil on top, and, using your hands, make sure all the sticks are coated in oil.
Bake in the oven for 15-45 minutes, depending how thick your fries are and how crispy you want them. The thicker they are and the crispier you want them, the longer they'll take.
Meanwhile, prepare the dip: Deseed and chop the chili, then mix chili, turmeric, curry, lemon juice, mayonnaise, and sriracha in a small bowl.
When the fries are done, put them on a plate and serve with the dip, a ginger ale and a bowl of salad.
Preheat the oven to 220° C/425° F and line a baking tray with baking paper.
Wash the sweet potato (The advantage of organic sweet potatoes is that you don't have to peel them which is great because (a) I'm very lazy and (b) a lot of the nutritients are hiding in the skin and it'd be a shame to just throw them away). Cut it into sticks, making them as slim or thick as you like.
Toss the sweet potato and the cornstarch into a plastic bag, then twist the top of the bag to close it, making sure there's plenty of air inside. Shake the bag until the sweet potato sticks are completely coated with starch.
Dump the sticks onto the baking tray, drizzle the olive oil on top, and, using your hands, make sure all the sticks are coated in oil.
Bake in the oven for 15-45 minutes, depending how thick your fries are and how crispy you want them. The thicker they are and the crispier you want them, the longer they'll take.
Meanwhile, prepare the dip: Deseed and chop the chili, then mix chili, turmeric, curry, lemon juice, mayonnaise, and sriracha in a small bowl.
When the fries are done, put them on a plate and serve with the dip, a ginger ale and a bowl of salad.
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