Friday, January 17, 2014

Garam Masala Sweet Potato Fries with Guacamole Dip

I love french fries, they are my favorite food in the world. Never offer me some of your fries, because I will eat them all (I have done that before). Sadly though they are obviously incredibly unhealthy, I wish it wasn't true.

To help stave off my cravings for the fried deliciousness the Gray family have made some alternatives. The first alternative is Garam Masala Bake Sweet Potato Fries.

The first time I ever had a sweet potato fry, it was fried and dipped in sugar. Needless to say it was scrumptious, but once again unhealthy. The baked fries are incredibly simple, the ingredients for a family of four are-
  • Olive Oil
  • Two Large Sweet Potatoes
  • Garam Masala, Punjabi Style
Garam Masala is a combination of spices common in Asian and North Indian cooking. It can be combined with other spices or used alone. This spice works great with sweet and savory cuisine. The particular spice we used we purchased from Penzeys Spices, it contains coriander, black pepper, cardamom, cinnamon, charnushka, caraway, cloves, ginger, and nutmeg. Garam Masala is a favorite spice in this family.

To make the fries, preheat the oven to 400°. Grab a large bowl, skin and cut the potatoes into long strips. Once all cut, take two tablespoons of oil and a teaspoon of Garam Masala and pour on potatoes. Stir together until evenly covered (you can add more or less Masala to taste).

Take a cookie sheet, put foil over sheet and spray with Pam. Spread potatoes on pan. Put in oven about 20 min, or when potato edges begin to get crispy. Yummy!

I like to dip these fries into guacamole. I just get an avocado and two cloves are garlic, mix them in my mortal and pestle, easy healthy guacamole!

Nancy Jane


  1. Hi there ladies! Thanks for stopping by Citrus and Cream this week! Pleased to meet you :) Love that you're sharing a healthier version of sweet potato fries. Looking forward to trying this! I actually have Garam Masala spice and need a reason to use it.

    1. Thanks for the comment. I also like to use it on Butternut Squash, super yummy. :)