Follow these steps for perfect results
sour cream, light
scallions, spring or green onions dark green parts
divided
chipotle sauce hot pepper sauce
to taste
lime juice
to taste
sweet potatoes
medium size, red skinned, scrubbed, cut lengthwise into 3/4 inch wide wedges with skin
olive oil
cumin ground
or as needed
salt
to taste
pepper
to taste
Combine sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in a small bowl.
Whisk until well combined.
Cover and chill the mixture.
Preheat oven to 425F (220C).
In a large bowl, mix sweet potato wedges with olive oil and cumin until evenly coated.
Sprinkle with salt and pepper, then toss to coat.
Place potato wedges, cut side down, on 2 rimmed baking sheets.
Roast for 18 to 22 minutes, or until tender and browned, rotating pans halfway through.
Season to taste with salt and pepper.
Arrange roasted potato wedges on a large platter.
Drizzle the smoked chili cream over the wedges.
Sprinkle with the remaining 2 tablespoons of green onion tops.
Serve immediately.
Expert advice for the best results
For crispier wedges, soak them in cold water for 30 minutes before roasting.
Adjust the amount of chipotle sauce to your desired spice level.
Consider adding a pinch of smoked paprika to enhance the smoky flavor.
Everything you need to know before you start
15 minutes
The chipotle cream can be made 1 day ahead and kept refrigerated. The sweet potato wedges can be roasted up to 4 hours ahead and reheated.
Arrange the wedges attractively on a platter and drizzle with the cream.
Serve as a side dish to grilled chicken or fish.
Serve as an appetizer with guacamole and salsa.
Complements the smoky flavors
Balances the spice and sweetness
Discover the story behind this recipe
Comfort food with a modern twist, often served during gatherings.
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