Roasted Sweet Potato Wedges with Smoked Chipotle Cream
These roasted sweet potatoes go perfectly with the smoky and mildly spiced tangy lime sour cream. Definitely inspires you to cook sweet potatoes more often!
Ingredients
| ⅓ | cup |
sour cream, light
|
|
| 3 ½ | tablespoons |
scallions, spring or green onions
dark green parts, divided, or chives |
|
| 2 | teaspoons |
chipotle sauce
hot pepper sauce, or to taste |
* |
| 1 | tablespoon |
lime juice
or to taste |
|
| 3 | pounds |
sweet potatoes, or yams
medium size, red skinned, scrubbed, cut lengthwise into 3/4 inch wide wedges with skin |
|
| 2 ½ | tablespoons |
olive oil
|
|
| 1 ½ | teaspoons |
cumin
ground, or as needed |
Directions
Add sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl, whisk until combined.
Cover and chill.
Do ahead:
It can be made 1 day ahead,
Keep refrigerated.
Postion 1 rack in top third and 1 rack in bottom third of oven.
Preheat oven to 425℉ (220℃) degree.
Mix together weet potato wedges, oil, and cumin in large bowl until evenly coated.
Sprinkle with salt ad pepper, toss to coat.
Place potato wedges, cut side down, on 2 rimmed baking sheets.
Roast until tender ad browned in spots, 18 to 22 minutes, rotating pans halfway through.
Do ahead:
It can be made 4 hours ahead.
Let stand at room temperature.
Reheat in 425℉ (220℃) degree oven until heated through, about 5 minutes.
Season to taste with salt and pepper.
Arrange potato wedges on large platter.
Drizzle smoked chili cream over.
Sprinkle with remaining 2 tablespoons green onion tops and serve.
Nutrition Facts
Serving Size 189g (6.7 oz)
