3 tablespoons Finely Chopped Green Onion Tops, divided
2 teaspoons Chipotle Hot Pepper Sauce
2 teaspoons Fresh Lime Juice
3 pounds Medium Red-Skinned Sweet Potatoes, scrubbed, cut lengthwise into 3/4-inch wedges with skin
3 tablespoons Olive Oil
1 1/2 teaspoons Ground Cumin
Instructions
Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce and lime juice in small bowl. Cover and chill.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat oven to 425F. Combine sweet potato wedges, oil and cumin in large bowl. Sprinkle with salt and pepperl 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.
Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.
Originally Submitted
12/12/2010
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