Roasted Sweet Potatoes with Smoked Chile Cream - Northern Michigan's News Leader

Roasted Sweet Potatoes with Smoked Chile Cream

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1/3 cup Sour cream
3 tbs. Finely chopped green onion tops
2 tsp. Chipotle hot pepper sauce
2 tsp Fresh lime juice
3 lbs. Medium red-skinned sweet potatoes (scrubbed, cut lengthwise into 3/4-inch wedges with skins)
4 tbs. Olive oil
1 1/2 tsp. Ground cumin
Whisk sour cream, 1 tablespoon chopped green onion tops, chipotle hot sauce and lime juice in a small bowl. Cover and chill (can be made a day ahead, keep refrigerated).

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425 degrees F. Combine sweet potato wedges, oil and cumin in large bowl. Sprinkle in salt and pepper. Toss to coat. Arrange potato slices, cut side down, on two rimmed baking sheets. Roast until tender and browned in spots, 29 minutes, reversing pans halfway through roasting. 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.