Roasted Sweet Potato Wedges with Smoked Chile Cream
Roasted Sweet Potato Wedges with Smoked Chile Cream is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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 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.
Place potato wedges on large platter.
Drizzle smoked chile cream over.
Sprinkle with remaining 2 tablespoons green onion tops and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.