Bobotie-Spiced Sweet Potato Fries with Curry Aioli

Crispy sweet potato fries coated in the warm, aromatic spices of Bobotie, a classic South African dish. Served with a creamy and flavorful curry aioli for dipping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485

Level

Easy

Yields

4 servings

Cost

£0.57

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Indian

Mood:

Comfort Food

Ingredients

Servings

2largeSweet Potatoes(Peeled and cut into fries)

£1.20

2tablespoonsOlive Oil

£0.15

2tablespoonsBobotie Spice Blend(Can be store-bought or homemade (see note below))

£0.40

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

0.5cupMayonnaise

£0.30

1teaspoonCurry Powder(Adjust to taste)

£0.05

1teaspoonLemon Juice(Freshly squeezed)

£0.05

1cloveGarlic(Minced (optional))

£0.10

Total Cost

£2.28

£0.57 per serving

The Method

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a medium bowl, toss the sweet potato fries with olive oil, Bobotie spice blend, salt, and pepper. Make sure the fries are evenly coated.
3
Spread the fries in a single layer on the prepared baking sheet. Ensure the fries are not overcrowded to allow them to crisp up properly.
4
Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.
5
While the fries are baking, prepare the curry aioli. In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, and minced garlic (if using).
6
Taste and adjust the seasoning as needed. Add more curry powder for a stronger flavor or lemon juice for extra tang.
7
Remove the fries from the oven and let them cool slightly before serving.
8
Serve the Bobotie-spiced sweet potato fries immediately with the curry aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (280g)

485 kcal / 2029 kJ

Carbs

42g

16% of RDA

Fat

35g

50% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

14 g

16% of RDA

Sodium

420 mg

18% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra crispy fries, soak the cut sweet potatoes in cold water for 30 minutes before tossing with oil and spices. Pat them dry thoroughly before baking.

If you don't have Bobotie spice blend, you can make your own by combining ground coriander, turmeric, cumin, allspice, dried apricots (finely chopped), and a pinch of chili flakes.

For a spicier aioli, add a pinch of cayenne pepper or a dash of hot sauce.

Store any leftover curry aioli in an airtight container in the refrigerator for up to 3 days.

Make sure to space the sweet potato fries evenly on the baking sheet for optimal crispiness.

Cooking Equipment

Oven

Baking Sheet

Small Bowl

Medium Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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