It's so interesting how 'comfort food' is simply a must at times. If we look at it, it most likely means that we're really just craving fat, carbs or salt... or sometimes all three. Such was the case yesterday, and for this, I give you... sweet potato fries with curry mayo.
Luckily at the Toronto Vegetarian Food Festival last weekend I scored two mini bottles of Vegenaise (delicious vegan mayonnaise). Yes, there are other vegan mayos on the market, but I must say that Vegenaise is a cut above the rest. *was not paid to say that ;)
A few people asked me for the recipe for these fries, mentioning how they looked quite crispy. The truth is that although they're delicious, they're not that crispy. But the recipe is still worth sharing.
Sweet Potato Fries with Curry Mayo
(Serves 2-3)
Preheat oven to 400F.
1 extra large sweet potato, or 4 small, sliced thickly
3 tbsp vegetable oil
3 tsp onion powder
3 tsp garlic powder
salt and pepper to taste
Toss the cut potato slices with oil and seasonings until evenly coated. Lay fries in a single layer on a baking sheet, careful that they're not touching others. Bake for 15 minutes, flip once (I use tongs to flip them), and continue baking for another 15 minutes. If fries are not yet brown and crispy looking, leave them in for a while longer. When finished, remove from oven and let cool for 5 minutes before moving them.
Note: an extra step to assure crispier fries is to toss raw, cut fries in a couple tablespoons of cornstarch in a bag before adding oil and seasoning. Shake fries in the bag vigorously to coat evenly with cornstarch.
Luckily at the Toronto Vegetarian Food Festival last weekend I scored two mini bottles of Vegenaise (delicious vegan mayonnaise). Yes, there are other vegan mayos on the market, but I must say that Vegenaise is a cut above the rest. *was not paid to say that ;)
A few people asked me for the recipe for these fries, mentioning how they looked quite crispy. The truth is that although they're delicious, they're not that crispy. But the recipe is still worth sharing.
Sweet Potato Fries with Curry Mayo
(Serves 2-3)
Preheat oven to 400F.
1 extra large sweet potato, or 4 small, sliced thickly
3 tbsp vegetable oil
3 tsp onion powder
3 tsp garlic powder
salt and pepper to taste
Toss the cut potato slices with oil and seasonings until evenly coated. Lay fries in a single layer on a baking sheet, careful that they're not touching others. Bake for 15 minutes, flip once (I use tongs to flip them), and continue baking for another 15 minutes. If fries are not yet brown and crispy looking, leave them in for a while longer. When finished, remove from oven and let cool for 5 minutes before moving them.
Note: an extra step to assure crispier fries is to toss raw, cut fries in a couple tablespoons of cornstarch in a bag before adding oil and seasoning. Shake fries in the bag vigorously to coat evenly with cornstarch.
Curry Mayo
Using just one sample size of Vegenaise (about 1/3 cup, as shown on left) I added 1 tbsp of curry powder and 2 tbsp of nutritional yeast. Prepare this ahead of time so the flavours can marry. Enjoy with fries, on a sandwich or in a wrap.
Using just one sample size of Vegenaise (about 1/3 cup, as shown on left) I added 1 tbsp of curry powder and 2 tbsp of nutritional yeast. Prepare this ahead of time so the flavours can marry. Enjoy with fries, on a sandwich or in a wrap.