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Discussion Starter · #1 ·
4 sweet potatoes (appx 2 1/2 lb)
2 egg whites
1 tbsp vegetable oil
1 tsp each ground cumin and paprika
1/2 tsp each salt and pepper

Curry Mayonnaise:
1/2 cup light Helman's mayonnaise
1 tsp fresh lime juice
1/4 tsp curry paste

Peel potatoes; trim ends and sides to create rectangles. Cut lengthwise into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2 -inch (1 cm) wide strips.

In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.

Bake in top and bottom thirds of 425°F (220°C) oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.

Curry Mayonnaise:
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes.

You can omit seasoning & just use sea salt & coarse ground pepper, if you like.
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