Sweet Potato Fries with Chili Coconut Dip

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As I have mentioned that I love sweet potatoes more than potatoes. You will notice that I have more posts on sweet potatoes than potatoes. Also, what make me love sweet potatoes because I learned to eat them when I was a young.

A couple days ago, I was craving for sweet potatoes and l looking thru the refrigerator to see what I can cook up a snack in a jiffy. I saw a package of frozen precut sweet potatoes in the freezer and decided to bake them. “What shall I go with these sweet potatoes?” I questioned myself. My husband suggested that I should make a Indian dip to go with them so he can also enjoy it too. So this is the end result. The recipe is written for a large batch to serve 4-6 servings




2 packages frozen precut fresh sweet potatoes or 3 medium sweet potatoes, peeled

¾ cup cornstarch

¾ teaspoon salt

¾ teaspoon ground cardamom

¾ teaspoon chili/paprika powder

¾ gallon canola/vegetable/corn oil

Spicy Coconut Dip (See recipe)


Chili Coconut Dip:


½ cup fresh grated coconut/unsweetened coconut flakes

1 cup canola oil mayonnaise

1½ tablespoons canola oil

¼ cup fresh/dried curry leaves, finely minced/crushed

1 fresh green finger chili/jalapeno, stem removed, finely minced

¾ teaspoon chili powder

¾ teaspoon dark mustard seeds

¾ teaspoon coriander powder

Salt to taste

Black pepper to taste



Heat a saucepan with canola oil over medium heat. Add the curry leaves, fresh coconut/coconut flakes, mustard seeds, coriander powder, black pepper, salt and sauté until well combined. Continue to toss the coconut mixture until light golden brown, about 2-4 minutes. Transfer to a dip dish with canola oil mayonnaise and stir to combine well.



Prepare a bowl with chili powder, cardamom powder and salt and stir well. Set aside.

For fresh cut sweet potato sticks/wedges:

Heat a fryer/heavy bottom base pot with some canola/vegetable/corn oil and bring to a temperature of 350°F with the help of the fryer thermometer.  Place the fresh cut sweet potatoes in a large mixing, dust the cornstarch over the sweet potato strings/wedges and toss them well with your hands to coat them well.

Drop a small batch at a time and deep-fry until golden brown, 5-8 minutes. Drain onto a kitchen paper towel lined baking tray and sprinkle the prepared seasoning evenly. Continue the same method until all the sweet potato string/wedges are fried. Serve with the Spicy Coconut Dip.


This entry was posted in Chutney and Sauces, Fruits and Vegetables, Holiday Recipes, Indian Cuisine, Snacks and Fingerfood and tagged , , , , . Bookmark the permalink.

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