sweet fries

A Little Sweet, A Little Curry

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. 

Cave Spring 2013 Gewurtztraminer

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.