1.5 to 2 lbs. sweet potatoes, partially or totally peeled
1½ Tablespoons olive oil
1½ Tablespoons dried rosemary
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
1 teaspoon kosher salt
pinch red pepper flakes
Preheat oven to 350º. Coat two baking sheets with cooking spray or cover with parchment paper. Cut sweet potatoes into ½” shoestring strips and place in a large bowl.
Drizzle olive oil over potatoes. Toss vigorously to coat. Add rosemary and toss until evenly distributed. Add paprika, cayenne pepper, and cinnamon, and toss again until evenly distributed. Sprinkle salt and red pepper flakes over potatoes and toss once again until all potatoes are coated.
Spread potatoes out on prepared baking sheets so the pieces aren’t touching. Place in preheated oven and bake for 25 minutes.
Increase the oven temperature to 425º. Using a spatula, toss or turn over the fries on the baking sheet, and bake for 15 more minutes or until the potato exterior is lightly browned and blistered. Remove from oven, season with additional salt to taste, and serve.
⅓ cup nonfat Greek yogurt
3 Tablespoons light sour cream
1 Tablespoon olive oil mayonnaise or reduced-fat mayonnaise
2 Tablespoons chipotle chiles in adobo sauce
1 clove garlic, roughly chopped
1 teaspoon agave nectar or honey
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon salt
Combine all ingredients in blender. Blend until smooth. Serve with fries.