Roasted Sweet Potato Wedges with Smoked Chile Cream
Crispy sweet potato wedges seasoned with cumin and served with a zesty chipotle-lime sour cream sauce, garnished with fresh green onions. A perfect blend of sweet, smoky, and spicy flavors.
Ingredients
- •⅓ cup sour cream
- •3 tablespoons green onion tops
- •2 teaspoons chipotle hot pepper sauce
- •2 teaspoons lime juice
- •3 pounds sweet potatoes
- •3 tablespoons olive oil
- •1½ teaspoons ground cumin
Cooking Instructions
- 1.
Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
5 min
- 2.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper.
20 min
- 3.
Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.
5 min
