sweet potato fries with sriracha crème fraîche

Ingredients:

3 medium sweet potatoes, peeled and cut into wedges

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup crème fraiche

1–2 teaspoons sriracha (or to taste)

Directions:

Mix the crème fraîche and sriracha in a small bowl. (The sauce can be made a day in advance, cover and refrigerate.)

Preheat oven to 400°. Cover a rimmed baking sheet with parchment paper.

Toss the sweet potato wedges with the olive oil and a big pinch of salt and few grinds of black pepper. Spread the potatoes out in a single layer on the lined baking sheet. Roast until golden brown and slightly crispy, about 25–35 minutes.

Drizzle the hot sweet potato fries with sriracha crème fraîche or place the sauce in a small dish for dipping. Serve immediately.

Serves 4