Roasted Sweet Potato Wedges With Smoked Chile Cream

From Bon Appetit, November 2010.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1⁄3 cup sour cream
• 3  tablespoons  finely chopped green onion tops, divided (dark green parts)
• 2  teaspoons  chipotle  hot pepper sauce
• 2  teaspoons fresh lime juice
• 3  lbs  medium red-skinned sweet potatoes, scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin (yams)
• 3  tablespoons olive oil
• 1 1⁄2 teaspoons ground cumin

Directions

1. 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.).
2. 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.
3. Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.