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Categories:Viewed: 16 - Published at: 9 years ago
Ingredients
- 13 cup sour cream
- 3 tablespoons finely chopped green onion tops, divided (dark green parts)
- 2 teaspoons chipotle hot pepper sauce
- 2 teaspoons fresh lime juice
- 3 lbs medium red-skinned sweet potatoes, scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin (yams)
- 3 tablespoons olive oil
- 1 12 teaspoons ground cumin
Method
- 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.
- ).
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425F 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 425F oven until heated through, about 5 minutes.)
- Season to taste with salt and pepper.
- Place potato wedges on large platter.
- Drizzle smoked chile cream over.
- Sprinkle with remaining 2 tablespoons green onion tops and serve.
