Curry Sauce with Roasted Sweet Potatoes
Curry sauce with roasted sweet potatoes – you may not know it yet but it’s a match made in heaven!
Continuing our unofficial sauce series, today we’ve got a super easy curry dipping sauce inspired by one of my favorite bars in Austin. Yellow Jacket Social Club is your typical Austin bar – 90% outdoor space, 10% indoor space. The drinks are good and cheap, but the hidden gem there is the food. Specifically: sweet potatoes with curry sauce. Seriously people, I crave them all. the. time. As with my copycat Via Pizza, going there and eating their sweet potatoes is still best. (plus I have to do zero work. Or cleanup.) But on a Wednesday, when I’m craving crispy sweet potatoes with curry sauce, now I can make it in about 30 seconds flat.
I’m pretty sure the original sauce is mayo-based, which I try not to think about. I know I’m in the minority, but mayo grosses me out. The color, and the consistency, it’s just … ugh. So gross. So for my version I use lactose free yogurt (I buy Green Valley Organics brand). From there it’s really simple: add mustard, a big dose of curry powder, some salt, a tad of maple syrup if you’re so inclined. The trick is to make more than you think you’ll need – it disappears faster than you think! 😉
As you can see, we had salmon the night I took these pictures, so bonus: I’m including the recipe for that too! Usually when I decide to make these sweet potatoes for dinner, I’ll try to have whatever else I’m making match the flavors of the curry sauce. So a little curry powder of course and maybe some nutmeg & cinnamon to add a little something different!
Now I’m off to enjoy the long weekend – plans include relaxing, spending a lot of time not on the computer, maybe making strawberry shortcake, and definitely a margarita or two! Enjoy your weekends, whatever you’re up to!
Sweet Potatoes with Curry Sauce (plus salmon)
- 3 oz lactose free yogurt (This is half a single serving size yogurt container)
- 1-2 teaspoons mustard , or to taste
- 2 teaspoons curry powder
- Dash turmeric
- Splash maple syrup
- Splash garlic-infused olive oil (crush a clove of garlic with the flat side of a knife and let it sit in olive oil for a few minutes)
- Salt & pepper
- 1 medium sweet potato (get garnet sweet potatoes if you can find them!)
- Olive oil
- Dash each turmeric & cinnamon
- Salt & pepper
- 10 oz salmon
- Salt & pepper
- Seasonings: curry powder, nutmeg, pinch cinnamon, pinch brown sugar, rosemary , whatever else you want
Sweet potatoes with Curry Sauce
- Preheat the oven to 425F.
- Slice the sweet potato into thin-ish rounds (see picture for reference). In a bowl, combine sweet potato with olive oil, salt, pepper, turmeric, and cinnamon. Spread on a baking sheet in one layer and bake for 10 minutes; flip and bake for another 8-10 or until crispy. If you want them extra crispy, or are struggling to get them to brown, move the oven rack to the top rung and broil for another 3-4 minutes.
- Make the sauce: In a mason jar or small bowl, combine all sauce ingredients. Taste and adjust accordingly. (A word of advise: start low on the salt end, but if it tastes like it just needs a little... something, add a bit more salt.)
- If you’re just in it for the sweet potatoes with curry sauce, congrats: you’re done! Now go stuff your face. If you want to make some salmon too, keep reading…
- Lower oven temp to 350F.
- Heat an oven safe pan to medium-high. (You should know by now that we’re partial to cast iron around here.) (If you don’t have an oven safe pan, just have a baking dish close by, and maybe grease it with a little olive oil.)
- De-bone and cut skin off salmon if needed. Brush top with olive oil and add seasonings. Add enough olive oil to coat the bottom of the pan, and cook salmon, seasoned side down, for 4-5 minutes or until it’s good and seared but the rest of the salmon is still not done. Make sure to shake the pan around a bit to keep the salmon from sticking.
- Transfer salmon to oven and cook another 8-10 minutes, or until fish flakes with a fork.
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