📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the fries from sticking and make cleanup easier.
2. Wash and peel 2 large sweet potatoes. Cut them into fry-shaped pieces, about 1/2 inch thick. Aim for uniformity so they cook evenly. I like mine a little chunky, but feel free to make them thinner!
3. In a large mixing bowl, toss the sweet potato fries with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure the fries are evenly coated. Nobody wants a bland fry!
4. Spread the fries in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the fries instead of roasting them. If necessary, use two baking sheets.
5. Bake for 20 minutes, then flip the fries and bake for another 15-20 minutes, or until they are tender and slightly crispy around the edges. Keep an eye on them, as ovens can vary!
6. While the fries are baking, prepare the Massaman curry sauce. In a small saucepan, combine 1/2 cup of coconut milk (or regular milk), 2 tablespoons of Massaman curry paste, 1 tablespoon of peanut butter, 1 tablespoon of brown sugar, and 1 teaspoon of soy sauce.
7. Heat the sauce over medium heat, whisking constantly, until it is smooth and slightly thickened. This usually takes about 5-7 minutes. Be careful not to burn the sauce!
8. Once the fries are done, remove them from the oven and let them cool slightly. Trust me, you don't wanna burn your tongue!
9. Transfer the fries to a serving bowl and drizzle generously with the Massaman curry sauce. Garnish with chopped cilantro and crushed peanuts, if desired. This adds a nice touch of freshness and crunch.
10. Serve immediately and enjoy! These fries are best when they're hot and the sauce is still warm.