Sweet Potato Fries with Homemade Curry Spiced Aioli

Today is National French Fry Day! Yes, I know I’m going a little overboard with these food holidays, but they are quite fun for inspiration. To match the occasion, we’re posting some “traditional” sweet potato fries with a truly homemade curry spiced aioli – right down to the fragrant spice mix.

For some other fun French fry-inspired recipes, enjoy these baked options (all vegan, gluten-free and allergy-friendly):

Special Diet Notes: Sweet Potato Fries w/ Curry Aioli

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegetarian, and paleo.

For egg-free and vegan option, skip the homemade aioli, and enjoy the spice mix with your favorite vegan mayonnaise. It will still be a flavorful way to enjoy these sweet potato fries, not to mention a quick and easy aioli shortcut.

Sweet Potato Fries with Homemade Curry Spiced Aioli

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

This recipe was shared with us by Mirassou Winery. They suggested pairing these fries with their Sunset Red - a fruity summer Pinot Noir red blend. .

Serves: 8 servings

Ingredients

Spice Mix

2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon curry
½ teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon granulated or powdered garlic

Aioli

3 to 4 garlic cloves
2 egg yolks
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
½ teaspoon sea salt
Freshly ground pepper to taste

Fries

2 pounds sweet potatoes
2 pounds yams
Vegetable oil for frying
1 teaspoon sea salt

Instructions

Stir together all spice mix ingredients in a small bowl.
Drop garlic cloves into a blender or food processor with the motor running. Add egg yolks and lemon juice and process briefly. Add oil in a slow, steady stream until mixture becomes thick and creamy. Stir in 2 teaspoons of spice mix and season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
To prepare fries, peel potatoes and cut into long ¼- to ½-inch-thick strips; place in a large bowl of ice water to keep from browning. Remove a handful at a time and pat very dry between paper towels.
Drop into 1 inch of hot oil (oil is hot enough when a few drops of water added start to pop) and cook for 5 to 7 minutes or until lightly browned, stirring occasionally. Drain well on paper towels and repeat with remaining potatoes. (Keep warm in a 300°F oven.)
Place in a large bowl and toss with remaining sea salt and spice mixture. Serve immediately with aioli.