Spiced Sweet Potato Fries With Chili-Cilantro Cream

• 2 large sweet potatoes, cut in matchsticks/batons, approximately 1/4 x 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
• 1 cup 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.
2. Toss the sweet potatoes and olive oil in a large bowl.
3. Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl.
4. Add to the potatoes and toss to coat.
5. Arrange the potatoes in one layer on a large baking sheet.
6. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes.
7. Turn the potatoes with a spatula and bake for 10 more minutes.
8. While the potatoes are cooking, make the sour cream sauce.
9. Combine all the ingredients except the cilantro in a medium bowl and whisk together.
10. Stir in the cilantro.
11. Remove the potatoes from the oven and cool for a few minutes.
12. Serve with the sour cream.

sweet potatoes, olive oil, salt, ground cumin, chili powder, paprika, freshly ground black pepper, cayenne pepper, sour cream, freshly squeezed lime juice, sweet chili sauce, garlic, salt, freshly ground black pepper, cilantro

Taken from cooking.nytimes.com/recipes/1015389 (may not work)