Crispy Sweet Potato Wedges with Lime Crema
Golden oven-roasted sweet potato wedges with crisp edges and a tender middle, served with a cool lime and cilantro sour cream. An easy side that disappears fast.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
The thin coat of cornstarch is what gives the wedges their crisp edges, so do not skip it. Give them plenty of room on the pan, because crowded sweet potatoes steam and turn soft. Thin the crema with a spoonful of water if you want it drizzly.
Method
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Heat the oven to 425 F with a rack in the lower third and line two rimmed baking sheets with parchment paper.
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Pat the wedges dry and toss in a large bowl with the cornstarch until lightly coated. Add the olive oil, paprika, cumin and fine salt and toss again.
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Spread the wedges in a single layer, cut side down, with space between them. Do not crowd the pans.
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Roast for , flip each wedge, then roast for more, until deep golden and crisp at the edges.
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While the wedges roast, stir the sour cream with the lime zest, 1 tablespoon of the lime juice, the cilantro and the flaky salt.
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Serve the hot wedges right away with the lime crema on the side for dipping.
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