Jamaican Sweet Potato Fries with Curry Dip

Ingredients

Curry dip:

2/3 cup mayonnaise

1/3 cup sour cream

2 to 3 teaspoons curry powder

1 teaspoon ground ginger

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder

1/2 teaspoon sweet paprika

1/4 teaspoon salt

Sweet potato sticks:

3 medium sweet potatoes, about 1 1/2 pounds

Oil for deep frying

Salt

Freshly ground black pepper

Preparation

Using a large sharp knife cut sweet potatoes into strips 3 inches long and about ¼ inch thick. Pat dry with paper towels. In a deep medium saucepan, heat the oil over high heat to about 370°.  Deep-fry the sweet potato sticks in batches until golden brown, about 4 minutes. With slotted spoon or basket, transfer the sweet potato sticks to a paper towel-lined baking sheet. Keep the sticks warm in warming drawer or oven while frying the remaining sweet potato sticks. Sprinkle with the salt and pepper. Serve warm with the Curry dip.

Make the dip: In a small bowl combine the mayonnaise and sour cream. Stir in the curry powder, ginger, turmeric, chili powder, paprika, and salt. Cover and refrigerate for at least 1 hour.