Name: Roasted Sweet Potato Wedges with Smoked Chile Cream
Cook time: 30 minutes
Total time: 50 minutes
Yield: Makes 6 to 8 servings
Ingredients: 1/3 cup sour cream; 3 tablespoons finely chopped green onion tops (dark green parts), divided; 2 teaspoons chipotle hot pepper sauce; 2 teaspoons fresh lime juice; 3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin; 3 tablespoons olive oil; 1 1/2 teaspoons ground cumin

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Roasted Sweet Potato Wedges with Smoked Chile Cream

The technique: It's ridiculously simple: Cut the potatoes into wedges, toss with olive oil and ground cumin, then roast.
The payoff: The ideal ratio of crisp to creamy, since there's more surface area exposed in the oven when the sweet potatoes are cut into wedges.

Recipe notes

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