Last night I had a hankering for some sweet potato fries (or "frites" as I like to call them) but wanted to add some zip instead of just eating them plain. I don't have ketchup (otherwise known as "processed sugar sauce") in my kitchen because I'm a healthy foodie and we don't use such criminal foods (I kid -- well, sort of). So, I took a little inspiration from a potato farmer I met on the weekend at my local farmer's market to add some zippy zing.
When I purchased my perfectly-cut sweet potato frites from this smiling potato farmer, he was happy to give me his recipes. Unfortunately, his recipe for fries was deep-fried which is a big no-no if you are trying to avoid "bad fats." However, he did have a great recipe for curried mayo dip! Since I don't buy mayonnaise or ever use it in my cooking (another cooking crime), I decided to modify his recipe to make it healthier.
The resulting dip was absolute perfection for the sweet potato frites I had alongside some grilled organic grass-fed beef. You might be surprised to read that I'm not a veg-head, although my diet is at least 85% plant-based foods, I'm a blood type O and my ancestry is Irish. Genetically speaking, fish, meat and veggies is a diet I'm supposed to thrive on, so once in a while I fully indulge myself in a good quality piece of meat. If you are a vegetarian, you can enjoy this dip anyway you like, entirely beef-free.
Voila! That's it. This curry dip would also be wonderful for baked sweet potato, as a dressing for a salad or a dip for raw vegetables. Enjoy!
If you plan on making this recipe, let me know what you paired it with in the comments below!