Make The Pickled Red Onions

• Combine the red onion slices and ½ cup of juice from a jar of pickled jalapenos in a small bowl. Press on the onions to make sure they are fully submerged. Cover with plastic and refrigerate for at least 30 minutes, or up to one week.

• Combine the sour cream, mayo, lime juice, chipotle powder, and salt in a small bowl, whisking well. Cover and refrigerate until ready to use. Can be made 1 week ahead.

Make The Fries

• Preheat the oven to 425°F and place two rimmed baking sheets into the oven while it heats.
• Peel the sweet potatoes and slice lengthwise into ⅓ inch slabs, then slice each slab into ⅓ inch slices, creating “fries”.
• Place sweet potatoes into a large bowl. Drizzle with ⅓ cup olive oil and sprinkle with smoked paprika, salt, and cayenne pepper. Toss well to coat fries evenly with oil and spices.
• When the oven reaches temperature, remove the pans from the oven and drizzle each with a tablespoon of olive oil, tipping the pan around to evenly coat it with the oil. Carefully divide the coated fries evenly onto the pans, spreading them out in a single layer. Return the pans to the oven and bake for 20 minutes.
• Remove the pans from the oven, flip the fries with a spatula, rotate the pans on the shelves, and bake for an additional 20-25 minutes or until the fries are crisp on the edges.
• Remove fries from the oven, toss gently and combine on one pan. Top fries with the grated cheese and return to the oven to bake for 5 minutes more, or until the cheese is melted.
• Carefully scoop the fries onto a serving platter and top with lettuce, olives, pickled jalapenos, green onions, cherry tomatoes, cilantro, Cotija, pickled red onions and chipotle crema. Serve immediately with lime wedges.