Sweet Potato Fries with Curry Mayonnaise
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For maximum food value, choose sweet potatoes with a deep orange colour. One medium sweet potato provides more than 100 per cent of the recommended daily allowance (RDA) for vitamin A, about 33 per cent RDA for vitamin C, 20 per cent RDA for vitamin B6, 400 mg of potassium and a source of fibre.
Servings:
Ingredients:
Sweet Potato Fries with Curry Mayonnaise
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 6 servings: | - |
| cal | about 209 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 29 g |
| fibre | 4 g |
| chol | 7 mg |
| sodium | 385 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 240% |
| vit C | 33% |
| folate | 5% |
Suggested Recipes
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4 sweet potatoes (2 1/2 lb/1.25 kg)
2 egg whites
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) each ground cumin and paprika
1/2 tsp (2 mL) each salt and pepper
Curry Mayonnaise:
1/2 cup (125 mL) light mayonnaise
1 tsp (5 mL) lime juice
1/4 tsp (1 mL) curry paste
Preparation:
Peel potatoes; trim ends and sides to create rectangles. Cut lengthwise into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2 -inch (1 cm) wide strips.
In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.
Bake in top and bottom thirds of 425°F (220°C) oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.
Curry Mayonnaise:
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes. Makes 4 to 6 servings.
In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.
Bake in top and bottom thirds of 425°F (220°C) oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.
Curry Mayonnaise:
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes. Makes 4 to 6 servings.
Source
Canadian Living Magazine: November 2007
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