Ingredients
1
teaspoon salt-free southwest chipotle seasoning
2
large dark-orange sweet potatoes (1 lb), peeled, cut into 1/2-inch-thick slices
Olive oil cooking spray
1/2
cup reduced-fat sour cream
1
tablespoon sriracha sauce
1
tablespoon chopped fresh cilantro
Preparation
Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place 3/4 teaspoon of the seasoning in 1-gallon resealable food-storage plastic bag; add potatoes. Seal bag; shake until potatoes are evenly coated. Place potatoes in single layer on cookie sheet; spray lightly with cooking spray. Bake 20 minutes or until bottoms are golden brown. Turn potatoes; bake 10 to 15 minutes longer or until tender and bottoms are golden brown.
Meanwhile, in small bowl, stir sour cream, sriracha sauce, cilantro and remaining 1/4 teaspoon seasoning; refrigerate until ready to serve.
Serve fries warm with spicy sour cream.
