Spiced Sweet Potato Fries With Chili-Cilantro Cream

Recipe from "The Food 52 Cookbook"

Adapted by Tara Parker-Pope

Published November 29, 2011

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Total Time
About 1 hour
Rating
5(262)
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Sweet potato french fries will surprise everyone at your holiday table — and nobody will miss the marshmallows. The potatoes are baked, not fried, so no need to feel guilty. Chili powder, cumin, cayenne and paprika complement the natural sweetness of the potatoes. It’s probably a good idea to double this recipe, because they go fast. —Tara Parker-Pope

Featured in: Home Cooks Rethink Sweet Potatoes

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Ingredients

Yield:6 servings

FOR THE POTATO FRIES

  • 2 large sweet potatoes, cut in matchsticks/batons, approximately ¼ × 2 inches (no need to peel)

  • 2 tablespoons olive oil

  • 2 teaspoons salt

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • 1 teaspoon freshly ground black pepper

  • ½ teaspoon cayenne pepper, or to taste

FOR THE CHILI-CILANTRO SOUR CREAM

  • 1 cup sour cream

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons sweet chili sauce

  • 1 small garlic clove, minced

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 heaping tablespoon chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

14 grams carbs; 23 milligrams cholesterol; 171 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 2 grams fiber; 242 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.

  2. Step 2

    Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.

  3. Step 3

    Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.

  4. Step 4

    While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.

  5. Step 5

    Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.

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Ratings

5 out of 5
262 user ratings
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Comments

kristen

So, so good! My guests couldn't stop eating them! I made these, along with grilled chile flank steak with salsa, for an after-work dinner that I put together in under 60 minutes. Can't beat it.

Alex

I substituted the sour cream for Greek yoghurt and was delicious!

Kay

That note should say - rubbed chicken thighs with same mix and baked together

Nemo

If you wear contact lenses use a pair of spoons to toss the spice coating evenly after the olive oil step!

Spidee

What is sweet chili sauce?

Jessie Paul

So delicious! I made green goddess dressing to dip them in and it was a great flavor combination!

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Credits

From "The Food 52 Cookbook"

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