Ingredients

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

Instructions

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.