From the Kitchen Window column

Keep the skin on the sweet potatoes for texture and extra nutrients. The sriracha dipping sauce also is delicious as a dip for bread and raw vegetables.

Makes 4 to 6 servings as a side dish

2 tablespoons olive oil

1 teaspoon sriracha

2 large sweet potatoes, cut in large batons, approximately ¼-inch-by-2 inches

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon salt

1 teaspoon freshly ground black pepper

Sriracha Dipping Sauce

Makes 1 cup

1 cup sour cream or Greek-style yogurt

1 small garlic clove, minced

1 tablespoon freshly squeezed lime juice

2 teaspoons sriracha, or to taste

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 425 degrees.

Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.

Combine cumin, chili powder, paprika, salt and pepper in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.

Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.

While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.

Remove potatoes from oven and serve with sriracha dipping sauce. [Copyright 2011 National Public Radio]