Fall
Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream (with Chili Powder)
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50 Reviews
onchees
February 17, 2022
You are truly an inspiration. I love your recipes and have been following your blog for 2 years
onchees
February 17, 2022
You are truly an inspiration. I love your recipes and have been following your blog for 2 years
8675309
March 13, 2019
Great recipe! Easy to make, very tasty, checks a lot of palate boxes. A nice combo of spiciness and crunchiness. A real winner!
Mary
February 15, 2019
My first time making sweet potato fries. Happy with the spiciness, the crunch and the dipping sauce. Home cooks should remember the size of each sweet potato fry can impact how soft the fries will turn out....keep them matchstick size for more crunch. Yummy
NancyFromKona
November 18, 2016
I tried these because so many had it on their favorite list and they were good but paled in comparison to Mark Bittman's treatment: slice sweet potatoes in batons and toss with EVO as was done here but instead of several herbs, he suggests 2 tsp of whole cumin seeds. This is very tasty and the crunch is a terrific contrast to the soft sweet potato. Carrots, fennel, parsnips, sweet peppers, onions can get the same treatment.
Liz
October 18, 2015
These are delicious! Just made a modified version based on what ingredients I had already. Simple to make and a crowd pleaser. I always use Fage Greek yogurt in place of sour cream so I did the same for this recipe as well.
CarlaCooks
August 24, 2015
I made the chili-cilantro court cream tonight to accompany my own sweet potato fried and holy smokes is it good! I think the sour cream (I actually used crème fraiche instead of sour cream) would be really good on a chicken taco salad, or tossed with some roasted veg and bulged. Thanks for a great recipe!
rebecca
August 15, 2014
I have recently taken to making my own home made potato (and sweet) fries. Love them SO MUCH MORE that the store bought frozen. Home made is key. Recipe on my blog, or here too!
Bec x | www.dancingthroughsunday.com.au
Bec x | www.dancingthroughsunday.com.au
Chef C.
January 18, 2014
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.
Deb W.
January 12, 2014
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.
Rob L.
August 5, 2013
Great recipe! Quick (important for me) easy, extremely nutritious and very tasty. This is a go-to recipe for me now - thanks!
Yuchao J.
May 30, 2013
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!
Zaman
January 21, 2013
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. =)
heatherfingram
October 5, 2012
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?
loubaby
January 23, 2013
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...
d&dlivestock
September 8, 2012
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!!
dazed'n G.
April 17, 2012
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.
suziqcu
January 18, 2012
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 ;-(
shilp
February 3, 2013
Used to have same issue, but resolved it my cooking all veggies on parchment paper! Now all come out crispy!
Sonali A.
November 7, 2011
Oops! That was me making the last comment- I was logged in on my husband Pete's account!
Pete
November 6, 2011
My husband and I love this recipe! I make them all the time and there are never any leftovers!
susan G.
November 3, 2011
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.
borntobeworn
July 23, 2011
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!
Margiemic
November 2, 2010
Made these for dinner last night... was kicking myself for not doubling the recipe. Irresistible.
HandRocksLadle
October 31, 2010
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!
healthierkitchen
May 5, 2010
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!
JimHero
February 22, 2010
Attempted and only marginally succeeded, i think I needed more spices (was spicing by eye) more olive oil and more cooking time.
maryvelasquez
February 15, 2010
This spice mixture and dipping sauce also tastes delicious when used with regular potatoes, which I found out tonight.
Laura S.
November 22, 2009
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 (:
TasteFood
November 23, 2009
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!
TasteFood
November 22, 2009
Thanks again for all your nice comments and votes! Happy Thanksgiving, everyone!
TheWimpyVegetarian
November 22, 2009
These look great - we're making them tomorrow night with dinner. I already know I'll love them - you've got my vote too!
TasteFood
November 19, 2009
Thank you everyone for your nice comments! I like all the different sauce variations - it will be fun to try them, too!
WinnieAb
November 19, 2009
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!
nieceboo
November 19, 2009
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!
lastnightsdinner
November 14, 2009
These look and sound fabulous! I actually love dipping sweet potato fries in blue cheese dressing/dip, so this is a fun alternative.
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