Roasted Sweet Potato Wedges with Smoked Chili Cream

My husband was making me his famous Spicy Chicken Leg's for dinner and I had two Yams that had been sitting around.  Hubby found this recipe and made it his own.  The slightly crisp Sweet Potato Wedges with the spicy Smoked Chili Cream were out of this world good.   So easy and delicious and good for you, especially with Fat Free Sour Cream.

One note, due to the consistency of the sour cream you really have to whip it to get it the correct consistency.  This photo does not do it justice, it tasted great, the pairing of the sauce and the potato was perfect.

• 1/3 cup sour cream (I used Fat Free Sour Cream)    
• 3 tablespoons finely chopped green onion tops (dark green parts), divided
• 4 teaspoons chipotle hot pepper sauce
• 2 teaspoons fresh lime juice
• 1/2 teaspoon Cayenne
• 1/2 teaspoon Garlic Salt
• 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

 

• Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, Cayenne, Garlic Salt 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 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. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F 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.