Roasted Sweet Potato Wedges with Smoked Chilli Cream

Ingredients for Roasted Sweet Potato Wedges with Smoked Chilli Cream

• 80ml soured cream

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

• 2 teaspoons chipotle hot pepper sauce

• 2 teaspoons fresh lime juice

• 1.4kg 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 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.