Preheat the oven to 425°F. Slice the sweet potatoes into thin sticks, about 1/4-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.