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!
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
52 minIngredients
medium size, red skinned, scrubbed, cut lengthwise into 3/4 inch wide wedges with skin
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.
Comments
