Cut orange-fleshed sweet potatoes (often mislabeled “yams”) into ½-in.-thick sticks and boil in water until tender-crisp, about 5 minutes. Drain and pat dry. Heat 2 to 3 in. vegetable oil in a large saucepan until oil registers 350° on a deep-fry thermometer. Fry in batches until golden and crisp, about 4 minutes.
4 of 10Photo by Annabelle Breakey
Peel yuca (also known as cassava or manioc) and boil in water until tender, about 25 minutes. Drain, pat dry, trim fibrous inner core (you’ll see it), and cut into ½-in.-thick sticks about 3 in. long. Fry the same way as the sweet potato fries.
5 of 10Photo by Annabelle Breakey
Sweet Chili Sauce
Whisk together 4 tbsp. hoisin sauce, 2 tbsp. chili garlic sauce, and 2 tbsp. honey.
*Piquillos are small, mildly spicy red Spanish peppers; find in well-stocked grocery stores.
9 of 10Photo by Annabelle Breakey
Warm 3-Cheese Dip
In a small bowl, toss together ¼ cup each shredded asiago, gouda, and sharp yellow cheddar cheeses. Put cheese in a small saucepan with 3 tbsp. heavy cream and cook over low heat, stirring often, until cheese has melted and is smooth. Stir in 1 tbsp. finely chopped chives (optional).