Roasted Sweet Potatoes with Chipotle Cream. Super Fancy.

I like when fancy things are actually just simple things in disguise. It gives me a warm, wonderful, accomplished feeling without taking up too much time and effort. It’s the same feeling I get when I shove a bunch of stuff into a closet or drawer and then shut the door and all the mess is gone – vanished just like that. Our house is always so tidy this way! (Just don’t open any doors.)

These roasted sweet potatoes with chipotle sour cream sauce are just one of those magical dishes. Simple, with fancy written all over them. They will earn “oohs” and “aahs” from the crowd and your belly alike. And in my opinion, you just can’t go wrong with chipotle and sour cream. The sweet, spicy smokiness with the tart sour cream is a flavor combination that’s hard to beat.

So give yourself a break from the crazy holiday bustle. And (if you’re anything like me) use up some of the leftover sweet potatoes you have lying around. And (if you’re a whole lot like me) shove all the holiday mess into a closet and shut the door, and then enjoy a fancy meal in the splendor of your clean and tidy home.

Roasted Sweet Potatoes with Chipotle Sour Cream


¾ cup sour cream
1 tablespoon finely chopped green onion tops.
1 teaspoon chipotle powder (more or less to taste; be careful – it can be intense
2 teaspoons fresh lime juice
3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into ¾ -inch-wide wedges
3 tablespoons olive oil
1 ½  teaspoons ground cumin
1 ½  teaspoons ground garlic
salt and pepper

Preheat the oven to 425˚. Place one rack in the center of the oven and another in the top 1/3 of the oven. Slice the potatoes into wedges about ¾ inch thick. Toss the potatoes with olive oil, cumin, garlic, and salt and pepper to taste. Spread potatoes in a single layer on two baking sheets. Place one rack in the center of the oven and one near the top. Roast for about 20 minutes, rotate the baking sheets, and roast for an additional 20 minutes or until potatoes are browned. Toss potatoes occasionally to ensure even crispness.

While the potatoes are roasting, whisk together the sour cream, onions, chipotle powder and lime juice. Cover and chill.

Serve warm wedges with chipotle sour cream as a dipping sauce or drizzle the sour cream over the wedges. We ate ours like fries as a side to black bean edamame sliders. Recipe is from Bon Appétit.

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9 Responses to Roasted Sweet Potatoes with Chipotle Cream. Super Fancy.

  1. Ilona says:

    Looks yummy! I’ll have to try that chipotle sour cream soon! :)

  2. Thanks Ilona! Just be careful with the chipotle powder- I was a little heavy handed and had to keep adjusting to get a spice level I could tolerate.

  3. These look so good! I agree with you… I love it when fancy things are so simple… sometimes that’s the best. I love the idea of the chipotle sour cream as well!

  4. These look awesome! We eat a ton of sweet potatoes and nothing beats a dipping sauce! Mine probably won’t look as pretty, but will taste great I’m sure!

  5. Annie Milling says:

    Gosh Karen. Your pictures are absolutely BEAUTIFUL!!! And the recipe sounds pretty good too!! :) love, your mom

  6. Angie says:

    Looks so yummy, I might actually apply myself in the kitchen to make these. Made it your blog by way of your interview on bouffe e bambini. Beautiful story. Beautiful photos. Enjoy your day.

  7. OOh wow YUM. I want to at these. NOW! I found your via Hanna, which is good because I’m a lesbian as well & a vegetarian so alwayd good to find more food ideas.

    Hope you check out our blog:

    M x

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