Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

By • November 13, 2009 • 38 Comments



Author Notes: 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.TasteFood

Food52 Review: 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&MA&M

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)
  1. Preheat oven to 425 F.
  2. Toss sweet potatoes and olive oil in a large bowl.
  3. Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl.
  4. Add spices to potatoes and toss to coat.
  5. Arrange potatoes in one layer on baking sheet.
  6. Bake in oven on lowest rack until undersides are browned, 12-15 minutes. Turn potatoes with a spatula and bake 10 more minutes.
  7. 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
  1. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.
Jump to Comments (38)

Tags: entertaining, kid-friendly, savory, Side Dishes, spicy, Vegetables

Comments (38) Questions (0)

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6 months ago Chef Carlos

A little - or a lot - on the spicy side, make sure your guests like really spicy food. I'll tone them down the next time, omit the cayenne entirely and use ancho chile powder. Very tasty though. Served them with Lamb T-bones and garlicky yellow squash & zucchini stir fry.

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7 months ago Deb W

The slices shown are longer than 2 inches. I tried to bake the 2" length at 425 and over half of them burned before I took them out early. They were still good though, even burned.

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12 months ago Rob Labicane

Great recipe! Quick (important for me) easy, extremely nutritious and very tasty. This is a go-to recipe for me now - thanks!

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about 1 year ago Yuchao Jessica Gu

Made this tonight and the dip is amazing!!! My roommate told me adding a tsp of corn starch would help absorb the moist and make the fries crispy and it worked!! Maybe deep fry is not necessary after all!

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about 1 year ago Kimberly van Noort

Did you add to spice mixture or toss with fries and oil?

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over 1 year 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. =)

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almost 2 years 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?

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over 1 year 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...

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almost 2 years 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!!

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over 2 years 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.

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over 2 years ago Brenzo

Love it! Thanks!

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over 2 years 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 ;-(

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over 1 year ago shilp

Used to have same issue, but resolved it my cooking all veggies on parchment paper! Now all come out crispy!

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over 2 years ago Sonali aka the Foodie Physician

Oops! That was me making the last comment- I was logged in on my husband Pete's account!

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over 2 years ago Pete

My husband and I love this recipe! I make them all the time and there are never any leftovers!

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over 2 years 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.

Epietzsch

about 3 years 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!

Margie_jt

over 3 years ago Margiemic

Made these for dinner last night... was kicking myself for not doubling the recipe. Irresistible.

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over 3 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!

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over 3 years ago TasteFood

I am so glad you like them - thanks!

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almost 4 years ago Table9

These would also go very nicely with a blue cheese dip!

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almost 4 years ago TasteFood

You're right, they would!

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about 4 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!

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over 4 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.

Kroka_kitchen

over 4 years ago maryvelasquez

This spice mixture and dipping sauce also tastes delicious when used with regular potatoes, which I found out tonight.