- 3 medium or 5 small sweet potatoes – 4 cups chopped
- 1 Tbsp. coconut oil – not virgin
- 1 tsp. ground cumin
- 1/2 tsp. salt
- cracked black pepper
peruvian ají amarillo dippin’ sauce
- 1/4 cup ají amarillo paste
- 1/4 cup greek yogurt
- 1 garlic cloves
- 1/2 lime’s juice
- 1 Tbsp. olive oil
- salt to taste
Happy April 1st! As the last recipe post for National Nutrition Month, sweet potato fries are delicious and easy to prepare. Not only are they simple and tasty, but according to World’s Healthiest Foods, one cup of baked sweet potato holds a ridiculous amount of Vitamin A – 438.2% of your daily value. I mean let’s be serious, I’m adding it to many more dishes now.
I love the dense, slightly sweet texture. The roots feel hearty and also add a spot of bright red-orange to the meal. I try to vary my veggies in size and color, and sweet potatoes make it easy.
So with what to pair them? A while back my Peruvian friend recommended a sweet dish that will “take America by storm.” He swore this new sauce will become “bigger than ketchup” – naturally, I was downright curious. Ají Amarillo, named for the yellow pepper that constitutes its main ingredient, is a spicy, creamy condiment which is delicious…on pretty much everything. After trying it at a friend’s house last week, I made it twice at home. This stuff is good.
The first time I ever had it, I was struck by its simple recipe – and its strength of flavor. We paired it with simple boiled potatoes, and the dupla was perfection. So why not amp up the recipe with roasted sweet potatoes? Add a little kick of cumin and crunchy sweetness?
It’s one of my favorite recipes now. I made the sauce again with these fries, and then slathered it into a pot of fresh quinoa – making a wonderful quinoa type of pilaf. Honestly, this “condiment” would be delicious with anything. To find the key ingredient Ají Amarillo Paste, I would recommend taking a gander online at Amazon or Zócalo.
Anyway, I wish you good health and great eats. Vitamin A can be found not only in sweet potato, but carrots, spinach, kale, collard greens, turnip greens, swiss chard, winter squash, mustard greens, and romaine lettuce. If you’re looking for dishes that showcase these veggies, check out a few of these goodies: Sunny Sweet Potatoes, Carrot Ginger Soup, Aunt Lara’s Northern White Bean Salad, Chocolate-Covered Kale Chips, Garlicky Kale Almond Galette, and Raw Avocado Sprout Wraps.
Happy to share these on Natural Living Monday, Melt In Your Mouth Monday, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Healthy 2Day Wednesday, Allergy-Free Wednesday, Whole Foods Wednesday, Waste Not Want Not Wednesday, Tasty Traditions, Thank Your Body Thursday, and Healthy Vegan Friday (just sub out the Greek Yogurt in the sauce for coconut yogurt). Here’s the simple dish for Sweet Potato Fries:
1. Preheat the oven to 400 degrees. Cut the sweet potatoes into 3-inch long wedges. Toss them in a bowl, and thoroughly coat with the oil, cumin and salt – using your hands if necessary!
2. Lay out the pieces on a baking sheet or cast-iron skillet. Roast for 15 minutes; after this interval, toss them lightly, and finish roasting for another 10-15 minutes or until crispy.
Peruvian Ají Amarillo Sauce:
1. Mince the garlic. Combine with the ají, yogurt, and lime in a food processor; blend until creamy, then drizzly in the olive oil. Salt to taste, and refrigerate for 15 minutes. Serve when the sweet potato fries are ready!