I’m 100% aware of the fact that mango salsa is totally not the seasonal thing to pair with sweet potato fries right now… but if you, like me, have been subjected to 7+ days of gloom & rain, you’ll understand why I needed to make this! If the sun refuses to shine outside, then I’ll have to create my own in here.
My initial plan for this mango salsa was to make it as part of this amazing Caribbean bowl that my friend Lydia had at Live Organic Food Bar in Toronto, and which she very generously (!!) let me try. The bowl was packed with quinoa, sweet potatoes, black beans, plantain cakes, mango salsa, and coriander sauce, and it was magnificent. Like sunshine in a bowl, basically. So I set out to my favourite Turkish supermarket and grabbed myself a ton of fresh coriander, a juicy mango, and my first-ever plantains … and then I was so hungry when I got home that I was in no mood to look up how to cook plantains. So I simply made a trusty favourite: sweet potato fries. I had the time while they were in the oven to whip up some salsa and some coriander sauce, and it turns out that these things are delicious on their own!
The plantains are still sitting on my counter and I’m looking forward to experimenting… but so far I’ve been very satisfied with these sweet potato fries for lunch. I’m nothing if not a creature of habit!
Weirdly enough, I usually scoff at the idea of putting fruit in salsa (I’m sorry!), and I have to be in a very specific mood to crave sweet potato… which I guess is probably a pretty good indicator of how dire the how no-sunshine situation has gotten. 😛 Give me all of the bright sunshine-coloured things!
I’m giving you my method to making sweet potato fries, but I don’t claim to be the master. These are not the crispy, deep-fried beauties you can get at a bar – they get nice and brown on the edges and soft inside, but I wouldn’t go so far as to call them crispy. Still, these satisfy my little heart, and this is more about the combination of these lovely things than about the specific recipe – so use whatever method you trust best!
An update before I leave you: the sun is peaking out of the clouds right now so I am HEADING OUT! WAHOO!!!
*I like to eat these with a fork, poutine-style, because the salsa is quite heavy and chunky and it can be difficult to dip fries into it. If you prefer to dip, you could blend the salsa until quite smooth, or use thick, regular potato wedges instead - they'll hold up better to that weight!