Maple-Chipotle Roasted Sweet Potato Wedges with Lime Crema

Steps

1. Step 1

   Put a large rimmed baking sheet on the middle rack and heat the oven to 425°F. Let the empty pan heat with the oven — this is what crisps the cut sides.

   15 min, hands-off · 425°F

2. Step 2

   While the oven heats, cut each sweet potato in half lengthwise, then cut each half into 3 or 4 long wedges about 1 inch thick at the widest point. Keep them roughly the same size so they cook evenly.

   10 min

   • 2 lb sweet potatoes (about 3 medium)
3. Step 3

   In a large bowl, toss the wedges with the olive oil, chipotle chile powder, smoked paprika, garlic powder, salt and pepper until every piece is evenly coated.

   3 min

   • 2 lb sweet potatoes (about 3 medium)
   • 3 tbsp olive oil
   • 1 1/2 tsp chipotle chile powder
   • 1 tsp smoked paprika
   • 1/2 tsp garlic powder
   • 1 tsp kosher salt
   • 1/4 tsp black pepper
4. Step 4

   Carefully pull out the hot pan and spread the wedges on it in a single layer, each one resting on a cut side and not touching its neighbors. They should sizzle. Roast for 20 minutes.

   20 min, hands-off · 425°F

5. Step 5

   Flip each wedge onto its other cut side with tongs or a spatula. Roast 8 to 10 minutes more, until deep brown at the edges and tender when poked with a knife.

   10 min, hands-off · 425°F

6. Step 6

   Drizzle the maple syrup over the wedges and toss gently right on the pan. Return to the oven for 3 to 5 minutes, just until the syrup is bubbling and glazy. Watch closely — it goes from caramelized to burnt quickly.

   5 min, hands-off · 425°F

   • 2 tbsp pure maple syrup
7. Step 7

   While the wedges roast, stir together the sour cream, lime juice, lime zest and chopped cilantro in a small bowl. Thin with water a little at a time until it pours in a ribbon, and season with salt.

   5 min

   • 3/4 cup sour cream
   • 1 tbsp lime juice
   • 1 tsp lime zest
   • 3 tbsp cilantro
   • 1–2 tbsp water
   • salt
8. Step 8

   Let the wedges sit on the pan for 5 minutes so the glaze sets, then pile them on a platter. Drizzle with the lime crema, scatter with extra cilantro and serve warm, with the rest of the crema alongside.

   5 min

   • 3 tbsp cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026