Crispy oven baked sweet potato fries, accompanied with a dairy free curry cardamom mayo for a healthier take on pub food.
One spice that I’ve been enjoying playing around with lately is cardamom. Since it is typically used in Indian cooking, I thought I’d pair it with some other spices from the same region to create this curry cardamom mayo.
Cardamom can be bought in pods or you can purchase it in ground form, in which the seeds have been finely ground into a powder. You can, of course, crush them at home yourself with a mortar and pestle just before you use them, so no flavor is lost. It’s nice having some pods on hand to add to dishes like soups and rice for a subtle pleasant flavor.
This mayo not only serves as the perfect sweet potato fry dip, but can also be used as a sandwich spread, salad dressing, or even just plopped on a bowl of rice and roasted vegetables. As long as the flavors cooperate, this curry mayo is a pretty versatile condiment.
If you’re a fan of the sweet potato, cardamom flavor combo, check out this creamy Sweet Potato, Coconut & Cardamom Soup recipe.
- ¾ cup Raw Cashews, soaked in water overnight
- ⅛ cup Sunflower Oil
- ⅛ cup cup Water
- 1 ½ Tbsp Maple Syrup
- 1 Tbsp Lemon Juice
- 1 tsp Curry Powder
- 1 tsp Cardamom Powder
- ½ tsp Garam Masala
- ½ tsp Turmeric Powder
- ½ tsp Garlic Powder
- ½ tsp Dijon Mustard
- ¼ tsp Sea Salt
- 1 medium Sweet Potato
- 3 Tbsp Sunflower Oil
- 1 Tbsp Arrowroot Powder
- ½ tsp Sea Salt
- ½ tsp Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp Black Pepper
- For the fries:Heat oven to 400℉. Peel sweet potato and slice into thin fries. Mix arrowroot and seasoning in a mixing bowl then toss the fries in it. Pour the oil over the fries and toss again until evenly coated. Place in a single layer on a baking sheet lined with parchment paper.
- Cook for 15 minutes, remove from oven and flip the fries. Return to oven and cook for another 15 minutes or until slightly crisp on the outside.
- For the mayo:After soaking cashews overnight, place all ingredients in a food processor and blend until smooth. You can add more water to thin it out if you’d like. Store in a sealed container in the refrigerator for 5-7 days.