Spiced Sweet Potato Fries with Chili-Cilantro Cream
Chili powder, cumin, cayenne and paprika complement the natural sweetness of these sweet potatoes. They seem decadent but since they are baked, not fried, there is no need to feel guilty. Sweet potatoes are also highly nutritious. They are a great source of fiber, vitamins, and minerals. One cup provides 6.5 grams of fiber, 213% of Vitamin A daily value, 44% of Vitamin C daily value, and healthy doses of manganese, copper, Vitamin B6, and Potassium.They are also rich with antioxidants, which reduce inflammation and oxidative damage, thus lowering risk for chronic disease. This recipe can be made with or without the chili-cilantro sour cream.
Makes: 6 servings
Time to cook: 60 minutes
Ingredients
Sweet Potato Fries
2 large sweet potatoes, cut in matchsticks/batons,approximately ¼ × 2 inches (no need to peel)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper, or to taste
Chili-Cilantro Sour Cream
1 cup sour cream
1 tablespoon freshly squeezed lime juice
2 teaspoons sweet chili sauce
1 small garlic clove, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 heaping tablespoon chopped cilantro
Cooking Instructions
1. Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.
2. Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.
3. Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
4. While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
5. Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.
Nutrition per serving
169 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans-fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 242 milligrams sodium.
Recipe: The Food 52 Cookbook, Adapted by Tara Parker-Pope
