My cousin served this amazing side dish from bon appetit' at Thanksgiving... Yumm-O!
6 to 8 servings
- PREP: 30 minutes
- TOTAL: 50 minutes
November 2010
- PREP: 30 minutes
- TOTAL: 50 minutes
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
The Technique: Wedges
It's ridiculously simple: Cut the potatoes into wedges, toss with olive oil and ground cumin, then roast. Since there's more surface area exposed in the oven when the sweet potatoes are cut into wedges, the result is the ideal ratio of crisp to creamy.
Preparation
- 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 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.
Nutritional Information
8 servings, 1 serving contains:
Calories (kcal) 223.4
% Calories from Fat 29.3
Fat (g) 7.3
Saturated Fat (g) 2.0
Cholesterol (mg) 6.7
Carbohydrates (g) 36.0
Dietary Fiber (g) 5.9
Total Sugars (g) 14.8
Net Carbs (g) 30.2
Protein (g) 3.8
Sodium (mg) 97.3
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