Roasted Sweet Potato Wedges with Smoked Chile Cream |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The technique: It's ridiculously simple: Cut the potatoes into wedges, toss with olive oil and ground cumin, then roast. The payoff: The ideal ratio of crisp to creamy, since there's more surface area exposed in the oven when the sweet potatoes are cut into wedges. Ingredients:
1/3 cup sour cream |
3 tablespoons finely chopped green onion tops (dark green parts), divided |
2 teaspoons chipotle hot pepper sauce |
2 teaspoons fresh lime juice |
3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin |
3 tablespoons olive oil |
1 1/2 teaspoons ground cumin |
Directions:
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.
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.
3. Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.
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