Indian Sweet Potato Fries

3 sweet potatoes cut in medallions
2 tablespoons of EVOO
4 tsp of curry
1/2 tbsp of garlic chopped
salt and pepper

I cooked them at 325 for 45 minutes, but mostly because I had the oven set for something else. they turned out a little mushy this way.

I liked this shape, I think it did a good job of capturing some of the flavors. If I were to redo this, I'd add more Indian spice - perhaps tumeric? more curry?

The other thing that would have been interesting would have been to have made some indian dip or aioli to go with this. Perhaps a little tamarind or mango chutney?

Okay reader(s) - leave comments with ideas on how to up the flavor on this recipe!

(original recipe found here)

Spicy Sweet Potato wedges

Ingredients:

3 sweet potatoes (2 pounds), peeled, cut lengthwise into ¼-inch-thick spears

2 tablespoons EVOO

1 tablespoon chopped fresh rosemary

½ tablespoon ground cumin

1 teaspoon salt

1/8 teaspoon cayenne

Directions:

1. Heat oven to 425ºF. Place oven racks in the upper third and lower third of oven. Lightly oil 2 rimmed baking sheets.
2. Combine potato spears, oil, rosemary, cumin, salt, and cayenne in a large bowl; toss well to coat. Arrange potatoes in a single layer on baking sheets.
3. Roast potatoes, rotating pans and tossing potatoes every 10 minutes, until lightly golden and tender, about 30 minutes.

As a warning, I made this a second time but was not very careful about measuring the cumin & cayenne - it ended u p becoming a feat of strength to eat an entire potato wedge! Be very careful with measurements!

It's even low carb! (click for original atkins recipe)