This delicious Tex Mex Roasted Sweet Potato Salad is packed with fresh flavors and makes the perfect addition to any meal!
This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad
Dig into these Tex-Mex Stuffed Sweet Potatoes, a delicious and easy vegetarian recipe that’s perfect for busy weeknights!
This Winter Kale Salad with Freekeh and Roasted Veggies is the perfect combination of healthy and hearty!
Did you catch my Indian-Spiced Quinoa Chickpea Burgers last week? They’re really delicious on their own, but to me, no burger is complete without fries!
French fries are one of my weaknesses. If you put a plate in front of me, I definitely won’t be able to stop at just one. But then again, why would I want to?
At home, I always oven roast my fries. It’s a little healthier, and I don’t feel guilty for indulging. I especially love sweet potato fries, and these Roasted Sweet Potato Fries with Garam Masala Ketchup are the perfect accompaniment to my Indian-Spiced Veggie Burgers!
Sweet potatoes contain lots of water, and without deep frying it can be difficult to get crispy fries. I did a little internet research, and many people suggested coating the potatoes with cornstarch before tossing the fries with olive oil.
In the name of the perfect fry, I made a few batches, some with cornstarch and some without. It was a tough job, but someone had to do it, right? My husband helped me taste test, and it was close, but we both preferred the cornstarch-coated sweet potato fries. The cornstarch crisped up the edges a bit, and who doesn’t like a little crunch?
The fries are seasoned with garam masala – an Indian spice blend that’s available in most grocery stores – which adds a wonderful flavor. I love a dipping sauce for my fries, so created a special garam masala ketchup, too. It’s so easy to make and tastes a bit like I imagine an Indian barbeque sauce would … yum!
- Non-stick cooking spray
- 2 large sweet potatoes
- 3 tbsp. cornstarch
- 2 tbsp. olive oil
- 2 tsp. garam masala
- 1 tsp. salt
- 1/2 cup ketchup
- 2 tsp. garam masala
- 1/8 tsp. cayenne
- Preheat oven to 425 degrees.
- Spray a large baking sheet with cooking spray and set aside.
- Wash sweet potatoes and use a paper to towel to them pat dry (no need to peel).
- Slice potatoes in half horizontally, and then cut each half into slices about 1/2-inch thick.
- Cut the slices into fries about 1/2-inch wide.
- Place the fries in a large Ziplock bag.
- Sprinkle the fries with the cornstarch.
- Seal the bag and shake until the fries are evenly coated with cornstarch.
- Open bag. Drizzle fries with olive oil and sprinkle with garam masala and salt.
- Close the bag again and shake until fries are evenly coated.
- Place fries in a single layer on the baking sheet.
- Put the baking sheet in the oven and cook for 15 - 20 minutes or until fries are browned on one side.
- Remove fries from oven and flip with a spatula, so the browned side is facing up.
- Return fries to the oven and bake for another 15-20 or until browned on the second side.
- While the fries are cooking, place ketchup, garam masala, and cayenne in a small bowl.
- Mix well and set aside until fries are finished.
- Remove fries from oven and season to taste with additional salt, if desired.
- Serve with ketchup. Enjoy!
- - When shaking the fries in the Ziplock bag, make sure to hold your hand over the zip seal. That way, if the bag opens you won't have a huge mess to clean up. (Ask me how I learned that tip!)
- - It's very important that the fries cook in a single layer. Use more than one baking sheet, if necessary, and rotate the pans' positions in oven after flipping halfway through.
- - Get creative with the spices! These fries would also taste amazing seasoned with chili powder and cumin or even curry powder.
P.S. If you like these roasted sweet potato fries, I think you’ll like my Old Bay Roasted Potato Wedges, too!
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