I found this naturally gluten-free recipe in the New York Times Health section at 3AM in the morning and decided to give it a try. What else do you do when you can’t sleep? I experiment with recipes. Needless to say, it turned out so good I had to share it, with a few adjustments of course. Not only is this recipe gluten-free it’s very good for you. If you’re dairy-free, like I am, you’ll want to try the chili-cilantro sour cream using a plain hummus or plain coconut organic soy yogurt or vegan sour cream as substitute. I made dairy-free suggestions for you to try.
Adapted from The Food 52 Cookbook’s
Southwestern Spiced Sweet Potato Fries With Chili-Cilantro Sour Cream
The potatoes are baked, not fried, so no need to feel guilty. Chili powder, cumin, cayenne and paprika complement the natural sweetness of the potatoes. It’s probably a good idea to double this recipe, because they go fast. Nutrition health note: Cumin, cayenne and paprika are known to contain cancer fighting agents so add them into more of your cooking.
For the Potato Fries:
2 large sweet potatoes, cut in matchsticks/batons, approximately 1/4 inch by 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
1/2 teaspoon cayenne pepper, or to taste
For the Chili-Cilantro Sour Cream:
1 cup sour cream (for Dairy-Free, try plain hummus, coconut, soy or almond milk yogurt or vegan sour cream)
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
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. (This is a lot of seasoning, I used about half of this combination and it was still “spicy”.)
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.
Yield: 6 servings.
Let me know how yours turned out.