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
Test Kitchen Notes
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 —The Editors
Southwestern Spiced Sweet Potato Fries
large sweet potatoes, cut in large matchsticks/batons approx. 1/4" x 2"