Baked Tandoori Sweet Potato Fries
Baked Tandoori Sweet Potato Fries offer a delicious twist on traditional sweet potato fries by adding a flavorful tandoori spice blend. The combination of spices adds depth and warmth to the sweet potatoes, creating a delightful and satisfying snack or side dish.
INGREDIENTS
- 2 medium sweet potatoes, washed and peeled
- 2 tablespoons olive oil
- 1 tablespoon tandoori spice blend
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped, for garnish
INSTRUCTIONS
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the peeled sweet potatoes into thin fry-like strips, ensuring they are of uniform size for even cooking.
In a bowl, combine the olive oil, tandoori spice blend, ground cumin, ground coriander, ground turmeric, cayenne pepper, and a pinch of salt. Mix well to create a flavorful spice mixture.
Add the sweet potato strips to the spice mixture and toss them until they are evenly coated with the spices and oil.
Arrange the coated sweet potato strips in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Bake the sweet potato fries in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown. Be sure to flip the fries halfway through the baking time for even cooking.
Once baked, remove the sweet potato fries from the oven and let them cool slightly.
Serve:
Serve the Baked Tandoori Sweet Potato Fries as a flavorful and wholesome side dish or snack.
Garnish the fries with chopped fresh cilantro for added freshness and color.
TIPS
Adjust the level of spiciness by adding more or less cayenne pepper to the spice blend.
You can serve the sweet potato fries with a cooling yogurt dip or chutney if desired.
NUTRITION VALUE
- Calories: Approximately 150-200 kcal (varies based on portion size and oil)
- Carbohydrates: Around 20-25g
- Fiber: About 3-4g
- Healthy fats from olive oil
