Latin Style Crunchy Sweet Potato Fries Vegetable oil for parchment 2 large sweet potatoes (about 2 pounds) skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick 3 large egg whites (a scant 1/2 cup) Cilantro 1 teaspoon each, of cayenne pepper, coriander, turmeric, cumin, and garlic powder. Cotija cheese or queso fresco. Sour cream Tapatio or any hot sauce Directions Make the sour cream dip with this recipe. Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil. Cut potatoes with a mandoline. In a large bowl, whisk egg whites until frothy. Add spice mix. And whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg…

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