The life of a working grad student is certainly not a luxurious one. Long days, late nights, and a hectic schedule are a daily occurrence. It is easy to fall into a rut with food choices when your mind is occupied by exam dates and papers that are due. Sometimes all you want is something quick and easy. But I’ve found that if you think outside of the box a little bit, items that on the surface may seem time consuming and difficult to make, can actually fit into your schedule pretty nicely.
Last night when I got home from class, I knew I was in for a late evening. I had a film to watch, a paper to write about the film and other general homework assignments that are due each week. Yes, I procrastinated, it happens. I knew I would want a late night snack to get me through the night, and nighttime is when my sweet tooth kicks in the worst. My solution: sweet potatoes. They’re sweet and creamy and I love to add another dimension with a hint of spice. Cut them up into fries and they’re the perfect snacking food. And of course, every fry needs a dipping sauce; it’s pretty much a rule. I have been experimenting with vegan cashew cream sauces, and I wanted to try a different spin on one this time…curry. For me, nothing says comfort like warming spices, and with the season of cool, dark nights upon us, spicy sweet potato fries and a curry cream sauce makes perfect sense.
This is one of my recipes that has quick, easy prep, and gives you time to be productive while it does the hard part all by itself. I got home, turned the oven on, sliced, tossed and threw in the sweet potatoes, put some cashews in a bowl of water and got to my homework. When I was ready for a break from my assignments, my snack was ready for its final finishing touches. I then promptly devoured it as I got back to my late night of studying.
Spicy Sweet Potato Fries
2 small or 1 medium to large sweet potato
1 TBS olive oil
Cinnamon – to taste
Chili powder – to taste
Sprinkle of salt
Raw vegan curry cashew cream
½ cup raw, organic, cashews
¼ cup water
½ -1 tbs lemon juice
½ teaspoon curry powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon dried basil
To start: preheat the oven to 400 and put the cashews in a bowl of water to soak for at least 30 minutes
- Cut the sweet potato(es) into long fry-like pieces. I like mine to have some crunch, so I cut them on the thinner side. A trick I use here is to cut the pieces at an angle, so one end gets crunchy while the other end has more potato to it.
- Drizzle the olive oil, sprinkle on the cinnamon and chili powder to taste (I prefer a lot of cinnamon and only a little spice, so I do about ½-1 teaspoon of cinnamon and a dash to ¼ teaspoon of chili powder, but of course, adjust how you like it) and toss it all together to coat evenly
- Spread out on a foil lined baking sheet in one layer and bake
- Bake for 30-45 mins depending on how well you liked them cooked; toss the pieces about half way through to even out the cooking
To make the sauce:
- Drain the soaked cashews and discard the soaking water
- Put them in a blender or food processor with water, lemon juice and seasonings
- Blend until creamy (you may want to add more water if it’s too thick)
Always TASTE your food as you cook!! Maybe you want more curry, or more lemon, or more cinnamon or more spice! …experiment until you find what balance is right for you!!