Roasted Sweet Potato Wedges with Smoked Chile Cream
1/3 cup sour cream
3 tablespoons finely chopped green onion, 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-wide wedges with skin
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
salt and pepper
Whisk sour cream, 1 tablespoon green onion, 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 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.
Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.
Per serving – Calories: 223, Total Fat: 7.3g, Sat. Fat: 2, Carbs: 36, Fiber: 5.9g, Protein: 3.8