These warm, comforting, curry sweet potato fries are perfect for the Fall and Winter. I know it’s not quite Fall yet, but I am already getting in the mood. Sweet potatoes scream Fall. I always try to figure out ways to include them into my diet without have a plain sweet potato. I really enjoy making them into fries and cooking them with other seasonings. Plus, sweet potatoes are so dang good for us. A big reason why I include them into my diet.

Sweet potatoes are an excellent anti-stress food and are known to help relax muscles, steady nerves, and balance cognitive function. They are also one of the best anti-cancer foods and can particularly help to prevent breast, colon, lung, skin, and oral cancers. Sweet potatoes are known for being easy to digest and are very good for ulcers, inflamed colons, digestive disorders, and constipation. Sweet potatoes contain compounds called phytochelatins that can bind to heavy metals such as lead, mercury, copper, & cadmium and safely remove them through the body.
MEDICAL MEDIUM

Curry Sweet Potato Fries

Ingredients

3 good sized organic sweet potatoes cut into French Fry slices or small cubes
1 Tbs coconut oil
1 Tbs curry powder
1/2 tsp of Himalayan sea salt or sea salt
2 Tbs of arrowroot flour/starch (can omit, just makes them crispier)

Instructions

Preheat the oven to 350.
Put the chopped sweet potatoes in a mixing bowl and add the coconut oil and mix well with your hands.
Add in the curry powder and salt and mix well again with your hands. (yes, it’s messy)
Add the arrowroot starch to the potato mixture and mix again.
Spread out on a baking sheet lined with unbleached, chlorine-free baking paper.
Bake for around 1 hr 15- 1hr 30 minutes flipping halfway, until the outsides are somewhat crispy. (see tidbits to speed up time)

Riane’s Tidbits for Curry Sweet Potato Fries:

Unrefined coconut oil has a smoke point of 350, meaning it’s best to cook with it at 350 or lower. I know it’s not ideal, but on days you don’t have forever, just cook them around 400-420 depending on your oven and they’ll be done sooner.
I have not tried this yet, but I have seen many potato connoisseurs speed up cooking time and get crispier fries by steaming the potatoes first. If you want to try this, cut your potatoes into your desired shape and steam them. When they are done, add them to a bowl and add the oil and seasonings. Bake them at 400/425 for 10-15 minutes.
A perforated pan speeds up cooking time as well as gets them a little crispier.
Cut them around the same size so they bake more evenly. Thicker fries will take longer to cook.
I like the arrowroot starch to get more crisp, but I’ve made this many times without. I usually cut the potatoes into small cubes for this recipe when I omit the starch.
Even if you don’t buy all organic, really try to buy organic when it comes to potatoes. Potatoes absorb pesticides like a sponge. If you have to buy conventional, just make sure to peel them.
You could also turmeric and/or cinnamon to the curry powder as well. Try these with chili powder, cayenne, and garlic powder in place of the curry powder when you want a little more spice!
If you are using extra large sweet potatoes, up the seasonings, coconut oil and arrowroot starch a bit so it’s all well seasoned.

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Comment below if you make them! xx Riane

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Curry Sweet Potato Fries

These warm, comforting, curry sweet potato fries are extra delicious. Plus, sweet potatoes are so dang good for us! These fries make it extra easy to include them into our diet.

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Prep Time 10

Cook Time 1 15

Ingredients Method Notes

Ingredients

3 good sized organic sweet potatoes cut into French Fry slices or small cubes
1 Tbs coconut oil
1 Tbs curry powder
1/2 tsp of Himalayan sea salt or sea salt
2 Tbs of arrowroot flour/starch can omit, just makes them crispier

Method

Preheat the oven to 350.
Put the chopped sweet potatoes in a mixing bowl and add the coconut oil and mix well with your hands.
Add in the curry powder and salt and mix well again with your hands. (yes, it’s messy)
Add the arrowroot starch to the potato mixture and mix again.
Spread out on a baking sheet lined with unbleached, chlorine-free baking paper.
Bake for around 1 hr 15- 1hr 30 minutes flipping halfway, until the outsides are somewhat crispy. (see notes to speed up time)

Notes

Unrefined coconut oil has a smoke point of 350, meaning it’s best to cook with it at 350 or lower. I know it’s not ideal, but on days you don’t have forever, just cook them around 400-420 depending on your oven and they’ll be done sooner.

A perforated pan speeds up cooking time as well as gets them a little crispier.

Cut them around the same size so they bake more evenly. Thicker fries will take longer to cook.

I like the arrowroot starch to get more crisp, but I’ve made this many times without. I usually cut the potatoes into small cubes for this recipe when I omit the starch.

You could also turmeric and/or cinnamon to the curry powder as well. Try these with chili powder, cayenne, and garlic powder in place of the curry powder when you want a little more spice!

If you are using extra large sweet potatoes, up the seasonings, coconut oil and arrowroot starch a bit so it’s all well seasoned.

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Refined Sugar-Free

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