Like the reviewer before me, I also ended up roasting the sweet potatoes longer. About 35 minutes.THey looked crisp but still were not crunchy by any means. Think you have to batter them for that to work out?
As far as the dip, I did make a few changes and it was so amazing, I ran out of sweet potatoes and started looking for other things to dip in it in the fridge (settled on sweet mini peppers.. also a great pairing)! Here is what I did differently: I heated the oil, then added 1 clove of minced garlic, and 1 shallot chopped about 30 seconds after the garlic. I had made breaded tenderloin in the pan just before, so that have contributed to the flavor. After sauteeing for about 3 minutes I added a scoop (maybe 1/2 tablespoon) of red curry paste as I could not find my curry powder. I mixed it in well then spooned it all out into a bowl and added about 1/2 cup of ketchup. I then found the curry powder and added a dash or two. OMG is all I can say, it was amazing!
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Like the reviewer before me, I also ended up roasting the sweet potatoes longer. About 35...