Recipe by gailanng
The sauce makes 1 cup and may be used for other recipes. Keeping the skins on add nutrients. From NPR.
Top Review by Debbwl
Outstanding!! This is going straight into my best of 2012 cookbook! I made as written and loved the spice combo and the spicy yet cooling yogurt dipping sauce. While I loved all the sweet spicy layers it was too much for DH (all the more for me hee hee hee). If you are a fan of spice foods, sweet potato fries, and sriracha chili sauce I highly recommend you give this a try. I would not change one spicy little thing about this recipe which will be enjoyed again. Thanks so much for the yummy post.
- 2 tablespoons olive oil
- 1 teaspoon sriracha chili-garlic sauce
- 2 large sweet potatoes, cut in large batons, approximately 1/4-inch-by-2 inches
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
Sriracha Dipping Sauce
- 1 cup sour cream or 1 cup Greek yogurt
- 1 small garlic clove, minced
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sriracha chili-garlic sauce (to taste)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- Preheat oven to 425 degrees.
- Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.
- Combine cumin, chili powder, paprika, salt and pepper in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.
- Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.
- While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
- Remove potatoes from oven and serve with sriracha dipping sauce.