Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream
TasteFood doesn't peel the sweet potatoes for this dish, so neither did we. But we did scrub them.
The spices are bold -- salt, cumin, chile powder, paprika, cayenne and pepper.
It's easiest to toss by hand.
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...
We got 1 tablespoon of lime juice from half a lime.
We found sweet chili sauce in the Thai section of the grocery store.
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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A&M say: The briliance of the sweet potato fry is that with all the sugar in the potatoes, you can really lay on the seasonings. Here, TasteFood has you use chili powder, cumin and cayenne. You might want to double the recipe so you'll feel better about sharing. You'll want to eat the first batch plain and the second tempered with the tangy sour cream sauce. And as we discovered, the hard way, cayenne's heat varies a lot -- start with 1/4 teaspoon and add more if you like. - A&M
TasteFood says: When I make these I always double the batch, because they are gobbled up faster than you can say "Southwestern Spiced Sweet Potato Fries." The heat and spice of cumin, chile powder and paprika complement the natural sweetness of the potatoes. I don't peel the sweet potatoes, because the skin adds extra texture and nutrients. The Chili-Cilantro Sour Cream is cooling and fresh, balancing out the kick of the spice and the earthiness of the potatoes.
Serves 4
Southwestern Spiced Sweet Potato Fries
- 2 large sweet potatoes, cut in large matchsticks/batons approx. 1/4" x 2"
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne, or to taste
- Chili-Cilantro Sour Cream (recipe below)
- Preheat oven to 425 F.
- Toss sweet potatoes and olive oil in a large bowl.
- Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl.
- Add spices to potatoes and toss to coat.
- Arrange potatoes in one layer on baking sheet.
- Bake in oven on lowest rack until undersides are browned, 12-15 minutes. Turn potatoes with a spatula and bake 10 more minutes.
- Remove from oven and serve with Chili-Cilantro Sour Cream.
Chili-Cilantro Sour Cream
- 1 cup sour cream
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sweet chili sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 heaping tablespoon chopped cilantro
- Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.
- Your Best Sweet Potato Recipe Contest Winner!
Tags: entertaining, kid-friendly, savory, Side Dishes, spicy, Vegetables






about 1 month ago Zaman
Made this last night. It was so deliciously spicy, so warm and full of heat! needless to say, this is going to be one of those recipes I will be making over and over. My future kids should thank you for making sweet potato a big part of their diet. =)
5 months ago heatherfingram
The flavor is really fantastic. But the fries are limp. I'd love to know how to get them crispy without deep frying. I cranked up the heat and didn't put too many on the tray. Any ideas anyone?
about 1 month ago loubaby
I have never found a baked sweet potato fry to stay crisp without deep frying....I have a recipe from Jeff Mauro/Food Network Sandwich king...that is really good....but they are deep fryed...and they are crisp...
6 months ago d&dlivestock
Can these be frozen for later use? Precooked or partial cooked? Have lots of sweet potatoes and can only eat so many at a time! HELP!!
10 months ago dazed'n glazed
Great recipe! These really wake up your taste buds. I'm making these again this weekend for company who appreciate a dish with a twist. As far as them going a bit limp, I put them on parchment paper [which also saves on clean-up] and cook them on convection-only for the last 10 min. That seemed to help crisp them up a little. Watch the ends don't burn though.
11 months ago Brenzo
Love it! Thanks!
about 1 year ago skm818
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 ;-(
19 days ago shilp
Used to have same issue, but resolved it my cooking all veggies on parchment paper! Now all come out crispy!
over 1 year ago Sonali aka the Foodie Physician
Oops! That was me making the last comment- I was logged in on my husband Pete's account!
over 1 year ago Pete
My husband and I love this recipe! I make them all the time and there are never any leftovers!
over 1 year ago susan g
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.
over 1 year ago borntobeworn
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!
over 2 years ago Margiemic
Made these for dinner last night... was kicking myself for not doubling the recipe. Irresistible.
over 2 years ago HandRocksLadle
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!
over 2 years ago TasteFood
I am so glad you like them - thanks!
over 2 years ago Table9
These would also go very nicely with a blue cheese dip!
over 2 years ago TasteFood
You're right, they would!
almost 3 years ago healthierkitchen
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!
about 3 years ago JimHero
Attempted and only marginally succeeded, i think I needed more spices (was spicing by eye) more olive oil and more cooking time.
about 3 years ago maryvelasquez
This spice mixture and dipping sauce also tastes delicious when used with regular potatoes, which I found out tonight.
about 3 years ago cindilee
made these tonight, sauce pairs so well with the fries!! very delicious!
about 3 years ago dymnyno
I have made these 3 times...love everything about them...
over 3 years ago lshubert
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 (:
about 3 years ago TasteFood
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!
over 3 years ago TasteFood
Thanks again for all your nice comments and votes! Happy Thanksgiving, everyone!