I would love to tell you this recipe was a hit in my house. It was not. I LOVED IT! My husband said this – If the sweet potatoes don’t have pecans, brown sugar, or marshmallows on them, please don’t fix them for me. Apparently he things the sweet/spicy flavor combo is a terrible concept and should be ignored for eternity. He has no idea what he is missing! Oh well, MORE FOR ME!
Thanks to NPR for this fantastic article full of cool ideas, including this one.
Spicy Sweet Potato Fries (dipping sauce below)
Makes 4 to 6 servings
- 2 tablespoons olive oil
- 1 teaspoon sriracha
- 2 large sweet potatoes, cut in large batons, approximately ¼-inch-by-2 inches
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Sriracha Dipping Sauce
Makes 1 cup
- 1/2 cup sour cream
- 1/2 cup Greek-style yogurt
- 1 small garlic clove, minced
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons sriracha, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 425 degrees.
Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.Combine cumin, chili powder, paprika, salt and pepper in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.
Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.
While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
Remove potatoes from oven and serve with sriracha dipping sauce.