A quick batch of hand-cut sweet potato fries are a go-to side dish for weeknight dinners, and I love to serve them with a chili-lime dip made with tasty sour cream. The sour cream is a perfect balance for the heat in the dip and I’ve even been known to add a little bit to the top of my burger bun for extra flavor too! A few secrets for getting the fries super crispy: dust them with corn starch before baking, space them out on the pan to so they have room to crisp, and wait to season them with salt until after they’re fully cooked! Get the recipe below:
Sweet Potato Fries with Chili-Lime Dip.
Ingredients
- 3 Large Sweet Potatoes
- 1 Tablespoon of Olive Oil
- 1 Teaspoon of Corn Starch
- ½ Teaspoon of Paprika
- Salt and Pepper
- ½ Cup of Hood Sour Cream
- ½ Lime, juiced
- 1 Teaspoon of Hot Sauce
- ½ Teaspoon of Chili Powder
- ½ Teaspoon of Paprika
Instructions
- Preheat the oven to 425°F. Slice the sweet potatoes into thin sticks, about ¼-inch wide. Add them to a large bowl and toss with olive oil, cornstarch and paprika.
- Arrange the sweet potatoes on a large, rimmed baking sheet, careful to space them out so they don’t touch (this will make them crispier).
- Bake the sweet potato fries for 30 minutes in total, flipping once halfway through the cooking time. Remove from oven and season to taste with salt and pepper.
- While the sweet potato fries are cooking, combine Hood Sour Cream, Lime juice, hot sauce, chili powder, and paprika in a bowl. Stir to combine and keep chilled until ready to serve.
- Serve seasoned sweet potato fries with the chili-lime sour cream for dipping.
