Food recipes
Roasted Sweet Potato Wedges with Smoked Chile Cream
Roasted Sweet Potato Wedges with Smoked Chile Cream Ingredients: cream, sour, cultured onions, spring or scallions (includes tops and bulb), raw terra dolce, organic chipotle dried chile peppers, lime juice, raw sweet...
Roasted Sweet Potato Wedges with Smoked Chile Cream
Ingredients:
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
terra dolce, organic chipotle dried chile peppers,
lime juice, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, cumin seed
Directions:
Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl.
Cover and chill.
DO AHEAD: Can be made 1 day ahead.
Keep refrigerated.
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.
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.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Rewarm in 425F oven until heated through, about 5 minutes.
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.
Ingredients:
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
terra dolce, organic chipotle dried chile peppers,
lime juice, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, cumin seed
Directions:
Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl.
Cover and chill.
DO AHEAD: Can be made 1 day ahead.
Keep refrigerated.
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.
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.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Rewarm in 425F oven until heated through, about 5 minutes.
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.