Roasted Sweet Potato Wedges With Smoked Chile Cream

1. 1

   Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl.

2. 2

   Cover and chill.

3. 3

   (DO AHEAD Can be made 1 day ahead.

4. 4

   Keep refrigerated.

5. 5

   ).

6. 6

   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.

7. 7

   Sprinkle with salt and pepper; toss to coat.

8. 8

   Arrange potato wedges, cut side down, on 2 rimmed baking sheets.

9. 9

   Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting.

10. 10

    (DO AHEAD Can be made 4 hours ahead.

11. 11

    Let stand at room temperature.

12. 12

    Rewarm in 425F oven until heated through, about 5 minutes.)

13. 13

    Season to taste with salt and pepper.

14. 14

    Place potato wedges on large platter.

15. 15

    Drizzle smoked chile cream over.

16. 16

    Sprinkle with remaining 2 tablespoons green onion tops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.