Do not be intimidated by this long list of ingredients… it’s mostly spices, and you are likely to have all of them in your spice cabinet. If you’re missing one or two, don’t worry, just leave them out, or substitute with a different spice blend.
1 or 2 sweet potatoes, cut into steak-fry-sized wedges
3 tablespoons olive oil
1/2 tablespoon flour
1 dash dried oregano
1 dash dried thyme
1 dash cayenne pepper
2 dashes cinnamon
1 dash black pepper
1 dash kosher salt
1 dash cumin
1 dash paprika
1 dash chili powder
1/2 cup sour cream
1 tablespoon honey
(by the way – a “dash” is about 1/8 teaspoon)
Preheat the oven to 400 degrees.
In a large bowl, toss the potato wedges in the olive oil until evenly coated. In a small bowl, mix the flour and all of the spices together. Dump the spice mixture onto the potatoes and toss to coat. Arrange the wedges in a thin layer on a foil-lined baking sheet.
Bake for 15 minutes, remove from the oven, and flip the potatoes. Return to the oven and bake for another 15 minutes, until the potato edges are crisp.
Meanwhile, blend the sour cream with the honey. Serve this dip alongside the potatoes and ENJOY!