Keep the skin on the sweet potatoes for texture and extra nutrients. The sriracha dipping sauce also is delicious as a dip for bread and raw vegetables.
Makes 4 to 6 servings as a side dish
2 tablespoons olive oil
1 teaspoon sriracha
2 large sweet potatoes, cut in large batons, approximately ¼-inch-by-2 inches
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
Sriracha Dipping Sauce
Makes 1 cup
1 cup sour cream or Greek-style yogurt
1 small garlic clove, minced
1 tablespoon freshly squeezed lime juice
2 teaspoons sriracha, or to taste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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.