Sweet Potato Fries with Curry Ketchup

MORE FLAVOR WITH YOUR FRY AND KETCHUP COMBO

A LOVE DAY (FEB 14th) TREAT

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I was just going to blaze right by this recipe and never share it on the blog.  I shared it on other social media platforms, but usually whenever I plan to do a blog post, I go into the kitchen with that intention, and that intention produces multiple mental or physical sketches  and progress shots that I can then share. But with this one, that intention wasn’t there.  I mostly enjoyed the colors of this photo, and that was my intention–capture beautiful food on a beautiful Sunday.   

I’m always in the kitchen, and I do cook a lot without the intention of sharing it because that sharing turns into a huge production that often times steals the joy of just living in the moment.  Cooking without thinking of the end product, cooking without taking notes on how many tablespoons went in that, or this–I’m really into that kind of cooking.  To take notes every time I start chopping an onion or whenever I pull of my electric mixer and some vanilla is a habit that I’m consciously trying to learn in order to stretch myself, but it’s also a habit I recognize as stiffening to my creative process and not necessarily what my heart believes in either. I do believe that cooking is an intimate and vulnerable performance, that is sometimes only just for those close few who know you so well. Other times, I want to challenge myself to open up to a larger world, and give away something tangible and useful, like a recipe.  Perhaps there’s a fortunate balance somewhere I’ll find. To give, but to take care of the source first.  So again, like I said, I wasn’t going to share this recipe, but because it was delicious, simple, and I think it might inspire someone to eat more curry ketchup,  Which is what I’m alllll about. I’m putting up my one photo, and I’m telling you how I clearly remember it being made.  Also the heart made out of curry ketchup is a reminder that we ate/ and made these fries on Love Day (feb 14th)!

 

Current Reading List is…(kindle-fied!)  

….They were free, and I like to read about these types of things ! 

 
Articles:
 
How Safe is it, Really, to Eat Food Grown in an Urban Garden? by Dan Nosowitz -Interesting article.  After watching Ron Finnley’s Ted Talk on Guerilla Gardening (find the video on Our Motivation Page) we were so inspired, we officially decided to try and build an indoor vertical garden to help 1: add better energy to the apartment, 2: finally understand the basics of keeping up a garden, 3: and most importantly, have herbs on hand in our tiny apartment, without having to run to the supermarket 2 times a week when we run low.  You KNOW we cook with lots of herbs guys, common. That project is taking off this weekend.  Pictures to come. 
A Tiny Townhome with a 25-foot Vertical Garden– Thai Firm Apostrophy’s design a Bangkok townhome that reconnects residents with nature by EcoBuilding  – YES YOU NEED TO LOOK AT THIS!  More inspo
 

Sweet Potato Fries with Curry Ketchup
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Everyone needs a good, baked sweet potato fry recipe, but this one will make you question why you ever ate any other fry and ketchup combo before!
Servings Prep Time
2 people 7 minutes
Cook Time
12 minutes
Servings Prep Time
2 people 7 minutes
Cook Time
12 minutes
Sweet Potato Fries with Curry Ketchup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Everyone needs a good, baked sweet potato fry recipe, but this one will make you question why you ever ate any other fry and ketchup combo before!
Servings Prep Time
2 people 7 minutes
Cook Time
12 minutes
Servings Prep Time
2 people 7 minutes
Cook Time
12 minutes
Ingredients
Spiced Sweet Potato Fries
Curry Ketchup
Servings: people
Instructions
  1. Preheat the oven to 500 degrees and line a baking sheet with parchment paper. Set aside.
  2. Clean and peel the sweet potatoes, and then slice the potatoes lengthwise. Keep the fries about 3/4" thick. Place the fries in a large, microwave-safe bowl, and cook on the "baked potato setting". You want them to be just cooked, but not limp (about 4-5 minutes)
  3. Spread the fries out on the baking sheet, drizzle with olive oil so they're completely covered. Sprinkle with the cumin powder, and sea salt and toss using your hands.
  4. Bake until cooked through and brown about 5-6 minutes. Then turn the oven to broil and cook until the fries are just charred on the edges. Remove from the oven, and top with chopped cilantro and a squeeze of lime (optional)
  5. In a bowl whisk together the ketchup, curry and garlic powder. Serve with the fries. ENJOY!
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