Description
These Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream offer a perfect balance of sweet, smoky, and spicy flavors, complemented by a tangy cilantro-lime dip. They’re easy to make and a healthier alternative to deep-fried options, ideal for enhancing any meal or serving as a crowd-pleasing appetizer.
Ingredients
Scale
- 2 large sweet potatoes, cut in large matchsticks approx. 1/4″ x 2″
- 2 tablespoons olive oil (or avocado 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
- 1 cup sour cream (or Greek yogurt)
- 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
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Wash and dry sweet potatoes, then cut into even matchsticks.
- Toss fries with olive oil until evenly coated.
- Mix salt, cumin, chile powder, paprika, black pepper, and cayenne in a small bowl. Sprinkle over fries and toss until coated.
- Arrange fries in a single layer on baking sheets without overlapping.
- Bake for 15 minutes, flip, and bake for another 10-15 minutes until crispy.
- Combine sour cream, lime juice, sweet chili sauce, garlic, salt, pepper, and cilantro in a bowl. Mix well and adjust seasonings if needed.
- Serve sour cream mixture with hot fries.
Notes
- Soak cut sweet potatoes in cold water for 30 minutes for extra crispy fries, then dry thoroughly.
- Create space on the baking sheet to ensure fries crisp instead of steam.
- Prepare the chili-cilantro sour cream up to 24 hours in advance for enhanced flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 6
- Sodium: 1310
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: 4
- Protein: 3
- Cholesterol: 25