With just a hint of spice from the chipotle chili powder and a pleasant aroma and color from the turmeric, these spicy sweet potato oven fries are sure to become a favorite.
For milder fries, swap about one-quarter cup of reduced-fat sour cream for the olive oil. Mix the spices into the sour cream and then coat the potatoes with it (could affect the PointsPlus value). Or for spicier fries, swap cayenne for the chipotle powder and swap garlic powder for the turmeric.
Soak the cut potatoes in cold water for at least 30 minutes or up to 1 hour and drain.
Preheat the oven to 425 degrees.
Coat a nonstick baking sheet with cooking spray. Arrange the fries on the pan, packed tightly together. Drizzle the oil on top and turn the potatoes until the fries are well coated with oil.
In a small bowl, combine the chili powder, turmeric, salt, and sugar. Sprinkle ½ of the spice mixture over the fries, flip them, and season with the remaining spices. Turn the fries over several times to make sure the spice mixture is evenly distributed.
Spread the fries out and bake, turning once or twice during baking, to the desired degree of doneness, about 25-32 minutes. Serve with the lime wedges and extra salt on the side, if desired.