by TasteFood
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A&M's Testing Notes:
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2
large sweet potatoes, cut in large matchsticks/batons approx. 1/4" x 2"
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2 tablespoons
olive oil
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2 teaspoons
salt
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1 teaspoon
ground cumin
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1 teaspoon
chile powder
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1 teaspoon
paprika
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1 teaspoon
freshly ground black pepper
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1/2 teaspoon
cayenne, or to taste
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Chili-Cilantro Sour Cream (recipe below)
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Preheat oven to 425 F.
Ask the hotline about this step!Toss sweet potatoes and olive oil in a large bowl.
Ask the hotline about this step!Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl.
Ask the hotline about this step!Add spices to potatoes and toss to coat.
Ask the hotline about this step!Arrange potatoes in one layer on baking sheet.
Ask the hotline about this step!Bake in oven on lowest rack until undersides are browned, 12-15 minutes. Turn potatoes with a spatula and bake 10 more minutes.
Ask the hotline about this step!Remove from oven and serve with Chili-Cilantro Sour Cream.
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1 cup
sour cream
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1 tablespoon
freshly squeezed lime juice
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2 teaspoons
sweet chili sauce
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1
small garlic clove, minced
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1/2 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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1
heaping tablespoon chopped cilantro
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Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.
Ask the hotline about this step!Oops! That was me making the last comment- I was logged in on my husband Pete's account!
My husband and I love this recipe! I make them all the time and there are never any leftovers!
I bookmarked this months ago, but when I saw it again in the FOOD52 Cookbook, it called, very loud, and it was the first recipe I had to make. Just wonderful! Love the sauce too, and put it on everything else.
I made these tonight to go with crab-stuffed peppers and they were awesome!! I doubled the recipe and used half regular and half hot paprika - really HOT. Next time, I'll leave off the hot kind because there's enough heat in the rest of it. The sauce is awesome and was also good on the crab/peppers. We're taking this recipe to the beach to share! Thanks!
Made these for dinner last night... was kicking myself for not doubling the recipe. Irresistible.
Just made these -- delicious! I did cook them about 20 min. longer and I added two Idaho potatoes, also cut in matchsticks. They were a hit!
I've had this recipe saved all this time and finally made it tonight as part of a very loosely themed Cinco de Mayo dinner. Delicious!
Attempted and only marginally succeeded, i think I needed more spices (was spicing by eye) more olive oil and more cooking time.
This spice mixture and dipping sauce also tastes delicious when used with regular potatoes, which I found out tonight.
made these tonight, sauce pairs so well with the fries!! very delicious!
I just made these this evening--very good. My only problem with them is that they were very limp! I expected something with a bit more crunch. Happy Thanksgiving to all (:
You might want to try roasting them a little longer in the oven, keeping an eye on them so they don't burn. However, sweet potatoes will never get quite as crunchy as a potato. Good luck!
Thanks again for all your nice comments and votes! Happy Thanksgiving, everyone!
These look great - we're making them tomorrow night with dinner. I already know I'll love them - you've got my vote too!
this looks terrific. i can't wait to try! good luck.
Thank you everyone for your nice comments! I like all the different sauce variations - it will be fun to try them, too!
Excellent recipe . definitely my vote. Good luck!
I love sweet potato fries. A restaurant in my town serves then with horseradish sauce, and while it's pretty good, I like the sound of your sauce better. Looks great and good luck!
I did a similar recipe..and I thought I was being original.lol. I paired it with Raspberry preserves for a sweet, spicy, salty mix! You def got my vote. Good luck!
These look and sound fabulous! I actually love dipping sweet potato fries in blue cheese dressing/dip, so this is a fun alternative.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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TasteFood doesn't peel the sweet potatoes for this dish, so neither did we. But we did scrub them.
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The spices are bold -- salt, cumin, chile powder, paprika, cayenne and pepper.
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It's easiest to toss by hand.
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Be sure to arrange these in a single layer, and remember to flip them in the oven. When we tested these, they took a few minutes longer than specified, as we wanted them to get nice and crisp.
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We got 1 tablespoon of lime juice from half a lime.
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We found sweet chili sauce in the Thai section of the grocery store.
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We made the sauce just as the fries went into the oven, so it had a few minutes to sit before we ate it. The flavors melded nicely.
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Made tonight and they are delish!!! Love the dip. Irresistible as everyone says. They did go limp, however, as mine always do with every recipe. I guess they have to be fried to be crunchy ;-(