|4 sweet potatoes, (2-1/2 lb/1.25 kg)||2 egg whites|
|1 tbsp (15 mL) vegetable oil||1 tsp (5 mL) ground cumin|
|1 tsp (5 mL) ground paprika||1/2 tsp (2 mL) salt|
|1/2 tsp (2 mL) pepper||1/2 cup (125 mL) light mayonnaise|
|1 tsp (5 mL) lime juice||1/4 tsp (1 mL) curry paste|
- Peel potatoes; trim ends and sides to create rectangles. Cut lengthwise into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2 -inch (1 cm) wide strips.
- In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.
- Bake in top and bottom thirds of 425°F (220°C) oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes. Makes 4 to 6 servings.