Coconut Sweet Potato Fries with Sweet Curry Dip

Whoaa Nellie! Hold everything. This is two posts in one day for me. I wish I could say it's because I have extra time on my hands, but alas the truth is a little more centered on reality. My kind of reality, in the form of Procrastination with a capital P. Today is the final day to enter the blogger recipe contest for North Carolina Sweet Potatoes. I got busy creating an afternoon snack that will wake up those drowsy mid day taste buds. North Carolina sweet potatoes are tossed with a bit of chipotle, garlic, and a pinch of curry and coconut. After a hot roast in the oven, they're plunked into a sweet curry dipping sauce that is completely addictive. These fries are guilt free so go get yourself some North Carolina Sweet Potatoes and give them a roast and a dunk! I'm going to go grab somemore myself.

Coconut Sweet Potato Fries with Sweet Curry Dipping Sauce

Estimated Cost: $3.00

1 large North Carolina Sweet Potato, peeled and cut for thick french fries

2 tablespoons vegetable oil

1/2 teaspoon curry powder

1/2 teaspoon garlic powder

1/4 teaspoon chipotle chili powder

1/2 teaspoon each salt and pepper

1/3 cup sweetened coconut

For Sauce:

1/3 cup whole milk plain yogurt or sour cream

1 teaspoon yellow mustard

1 teaspoon curry powder

1 tablespoon brown sugar

Preheat oven to 450 degrees. In a large bowl, combine North Carolina sweet potatoes with oil, curry powder, garlic powder, chipotle chili powder and salt and pepper. Line cookie sheet with parchment paper. Place fries on cookie sheet. Bake fries for 20 minutes, stir coconut into fries. Bake ten to twenty minutes longer, or until tender. Place fries with coconut on plate, arranging coconut on top of fries if desired. Meanwhile, combine yogurt, mustard, curry powder, and brown sugar for sauce.

Up Next:Coconut Chicken Curry

See below for Tuesdays with Dorie!