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Roasted Sweet Potato Wedges with Smoked Chile Cream
- 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
Directions:View on Epicurious
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