Curried Sweet Potato Fries

sweet potato fries

I made up a new recipe last night! This is a pretty common occurrence, but it’s always exciting because of the suspense when you take the first bite. I knew I’d hit on a good one when I wanted to go back and make more as soon as we were done eating. Unfortunately neither John nor I was up to cutting up another monster sweet potato, so we had to wait till lunch today to have it again.

So what did I make? Sweet Potato Fries! This is what Natalie at Gluten Free Mommy picked for me to post about after she won the Gluten Free Mystery Photo Contest. There are only three ingredients. Sweet potatoes. Madras curry. And a little canola oil. That’s it! How something so simple can be so good, I don’t know. But it is. And you should really try it. Right now. You don’t want to deprive yourself of this gustatory delight one moment more than necessary =)

Curried Sweet Potato Fries Recipe

(Yield: 2 side servings)

2 medium sized sweet potatoes
1 tsp. canola oil
1 Tbsp. Madras curry powder

Preheat the oven to 400. Peel the potatoes and slice them into strips the size of steak fries. Place the fries on a baking sheet and drizzle with oil. Scatter the madras curry over the fries and then toss with your hands. Pop the fries into the oven for 25 minutes. Don’t take them out until the tips of the fries start to turn dark brown.

That’s it! Enjoy!


  1. Mary Frances-
    I love it! You cooked for me! These are going on my menu this week.

  2. OMG… can I come over for those?

    Those were my favorite fries from a little deli near where I worked in Chicago. DREAMY! I tell you!

    OH – I’m HUNGRY now… DANG IT!

    GREAT, tasty post, Mary Frances.
    And WTG Natalie – good request! =

  3. Yay! I’m glad ya’ll are excited about the fries! We had them for the third time tonight when we got a bit hungry during “The Next Iron Chef”

  4. These do sound fabulous!! The curry..what a great addition. I think I might be trying these this week too… thank goodness I didn’t go to the store yet…

  5. Mrs. GF,
    LOL! I’m glad you didn’t go to the store yet too. It would be a crime to have to wait a whole extra week to have them =)

  6. These look fabulous. I do a variation based on sweet potatoes I had at a restaurant in Portsmouth, NH. Same idea except I add canola oil, worcestershire sauce and tabasco (to taste) to the potato wedges, then when they’re done I sprinkle brown sugar over the top and throw back into the oven until the sugar melts. Next time I think I’ll add curry – kind of a combination of mine and your recipe! Thanks for the inspiration!

  7. My husband just about fell on his head when he saw these…oh they look amazing. Can’t wait to try them and be back to your website over and over again. Our daughter is celiac. We need you!:)

  8. send me more

  9. they look delisious

  10. Doxielvr says:

    Where do you get Madras curry powder? Never heard of it.

  11. First time here, and this is awesome, congrats, I love it.


  12. McCormick makes a blend, so if you’re in the U.S. you should be able to pick it up at a local grocery store. The madras curry powder that I’m using at the moment was purchased at Whole Foods.

  13. That sounds amazing, I’ve been doing the sweet potato fries, but I never thought of adding curry. Thanks

  14. Except that people who are gluten intolerant should not eat canola oil, it cross reacts with glutens. Also, it is dangerous to heat, and eat, heated vegetable oils, it renders them highly carcinogenic. Instead, brush the fries with melted butter or coconut oil, both of which are safe to eat and contain vital healthy saturated fats that we need, as long as they are organic.

  15. Nice one, I’ll give it a try next weekend!


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