My (ah hem) “advisor”, Shirley Dawkins, has done it again.  She read my appeal for a new twist on the tired ole sweet potato casserole with marshmallows for my Thanksgiving feast and came to my rescue.

I had never seen OreIda sweet potato fries before, but she swears by ‘em.  She and Tom just pop them in the oven and enjoy.  I liked that idea since I’ve got plenty of other stuff going on and I can cook these at the last minute with my savory monkey bread.

I went onto the OreIda website and discovered that hundreds of people gave these fries five stars.  I decided to forgo peeling and smashing the requisite sweet potatos and use this product.  Ketchup won’t do, but I can see them spoke-like on a platter with a dipping sauce in the middle.

Here are a couple of suggestions – I’m going with No. 1 since there are a few sissies in my family who don’t go for hot stuff.

Sour Cream Dipping Sauce:

¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest

Combine all the ingredients in a bowl and stir well to mix through.

Yield: ¾ cup

Spicy Sour Cream Dipping Sauce:

¾ cup sour cream
1 canned chipotle pepper in adobo, minced
2 teaspoons fresh lime juice
1 teaspoon cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon lime zest

Combine all the ingredients in a bowl and stir well to mix through.

Yield: ¾ cup