Ingredients for Roasted Sweet Potato Wedges with Smoked Chilli Cream

• 80 ml de crema agria

• 3 tablespoons finely chopped spring onion tops (dark green parts), divided

• 2 teaspoons chipotle hot pepper sauce

• 2 cucharaditas de jugo de lima fresco

• 1.4kg medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin

• 3 cucharadas de aceite de oliva

• 1 1/2 cucharaditas de comino molido

Whisk soured cream, 1 tablespoon spring 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 218°C. 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 218°C oven until heated through, about 5 minutes. Season to taste with salt and pepper.

Place potato wedges on large platter. Drizzle smoked chilli cream over. Sprinkle with remaining 2 tablespoons spring onion tops and serve.

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