This sounds like an unlikely combination, but my goodness is it delicious. It’s the perfect combination of sweet, spicy, and savory. I used Old Bay seasoning on the baked sweet potato fries, and it’s an amazing match with my ultra simple curry dip. Since Old Bay is something only found in the U.S., and I had some mailed to me, I also have a version that my international readers can try.
Time: 40 min (including prep)
Ingredients for the fries:
2 large sweet potatoes
1/4 cup olive oil (estimate, you need enough to coat the potatoes)
2 tbs Old Bay Seasoning*
Ingredients for the curry mayo:
1 cup mayo
1 tbs curry powder (or more, taste test it and see)
Instructions for the fries:
1. Pre-heat your oven to 200C (400F).
2. Wash the sweet potatoes and then cut them into fries.
3. Grease a large cookie sheet.
4. Toss the sweet potatoes in the seasoning, then sprinkle the oil over them to coat. (I had a basting brush on hand, which was useful in this situation.)
5. Bake for approximately 30 minutes. (If they’re looking too brown after 20 minutes, turn the heat down a bit. You’ll know they’re done when they’re crispy and don’t feel hard in the middle.)
Instructions for the curry mayo:
1. Mix the mayo and curry powder. That’s it. Seriously.
*Here is a list of what is contained in Old Bay seasoning. That’s a heap of ingredients to assemble if you don’t have it on hand, so here’s a decent substitute. Different, but still goes quite well with everything. Use a sprinkle of cumin, garlic powder, black pepper, and salt. I don’t have exact measurements but season to taste. Hopefully my international readers don’t feel too left out!
Note: Curry mayo is a great dip for chicken fingers, or for fresh veggies. It’s so fast to make and goes over great at dinner parties. Also, if you find that the sweet potato fries are under-seasoned, you can always add more seasoning later. I prefer to err on the side of under-seasoning rather than over-seasoning!