Recipe: Curry sweet potato fries with honey mustard.
For my first recipe, I decided to make something light and snack worthy but can also be a great side dish or full meal, curry sweet potato fries. To see the full recipe video, where I found my instructions, check out recipe videos on the top of the page.
The best about this recipe it was quick and simple. You slice the sweet potatoes into fries, I used two sweet potatoes and that gave me plenty. Then I coated them with a bit of oil before dashing on curry powder, garlic powder (instead of red pepper flakes like in the video) and ginger powder, with a pinch of salt and pepper you can put them in the oven. I was a little heavy handed with the pepper and curry but with cooking sometimes it’s up to the cook to decide how strong of a flavour they want. You want to bake them at 400’C for 30 minutes but I kept them in for 20 minutes. To make the mustard dip, I used yellow mustard, maple syrup and a couple squirts of shriracha. Chef beware! Shriracha is flavourful and a very strong HOT sauce. If you can’t handle heat, I wouldn’t recommend using it for the dip.
The fries were soft with a slight crisp to them and they tasted so delicious and the dip was tangy, sweet and spicy.
The wine I found that was the best for this dish is Cave Spring 2013 Gewürztraminer wine.
This wine has hints of citrus fruits like orange and sweet fruits like pear. It has a strong aroma but doesn’t over power the sweetness of the fries and it compliments the curry and ginger flavouring. The wine was a balanced delight to this dish.
*Try the recipe and pairing at home and let me know what you think in the comments below.