Your friends are getting hungary and while the meat is finishing on the barbecue, these potatoes are the best accompaniment to have on the table. That doesn’t include the beer/wine that has been chilling in a bucket of ice…you know I tell the truth…haha.
- 1/3 cup sour cream
- 2 tbsp. finely chopped shallots, divided
- 2 tsp. chipotle hot pepper sauce
- 2 tsp. fresh lime juice
- 3 pounds red skinned sweet potatoes (yams), cut into 1/2 inch wedges,
skin on - 3 tbsp. olive oil
- 1 1/2 tsp. ground cumin
Whisk together the sour cream, 1 tbsp. shallot, chipotle sauce and lime juice in a small bowl. Set aside, covered in the refrigerator.
Remove 2nd rack in your oven. Preheat oven to 425 degrees. Combine the wedges, oil and cumin in a large bowl, sprinkle with salt and pepper and arrange, cut side down, on 2 parchment lined cookie sheets.
Roast for 20 minutes, until tender and browning in a couple of spots. (reverse the 2 pans halfway through timing.)
Place these yummy things on a large platter and drizzle the cream mixture over. Place the remaining shallots in a small bowl and place on the table for people to help themselves if they want more.
These are yummy. As I said, the beer/wine is THE perfect addition and you can have a salad and rolls as well.
