Southwestern Sweet Potato Wedges with Avocado-Cilantro Sour Cream

Southwestern Sweet Potato Wedges with Avocado-Cilantro Sour Cream is an easy side dish perfect to serve with anything you’re making this summer–especially grilled burgers and steaks!

Why This Recipe is a Keeper:

If you’re looking for a healthier alternative to white potato fries or wedges to pair with burgers and steaks this summer, this recipe is for you! They have tons of flavor and the Avocado-Cilantro Sour Cream is the perfect accompaniment.

You’ll also love these spicy, crusty sweet potato wedges with Southwestern or Mexican mains such as enchiladas and tacos. Love potatoes with a salad? Same here! We love them alongside Southwestern Layered Salad. Also great as an accompaniment to Chipotle Beef and Bean Chili or Chipotle Chicken and White Bean Chili.

Best of all, they’re super easy to make so let’s make ’em!

Recipe Ingredients:

Ingredient Notes:

• Sweet Potatoes: Four to six medium to large sweet potatoes of any variety will work. I like to select similar-sized potatoes so the wedges are of similar size. If you prefer not to peel the potatoes, just make sure you scrub them well and blot them dry.
• Olive Oil: No need to use a high-quality oil here. Canola or vegetable oil are also fine.
• Garlic Powder and Onion Powder: I generally only use these dried spices in spice blends or in rubs–seldom as a substitute for the real thing.
• Smoked Paprika: This spice of Spanish origin is made from pimento peppers that are smoked and dried over an oak fire which gives it a deep red color and rich smoky flavor. It has many applications, but you’ll really love it in chili.
• Cayenne Pepper: If the chili powder and smoked paprika are spicy enough for you, feel free to leave out.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Peel the sweet potatoes and cut them into thick wedges.
• Place on a cast iron griddle or baking pan. If you don’t have one, line a baking sheet with parchment paper.
• Drizzle the potatoes with olive oil.

• Combine all the spices and seasonings and sprinkle over the potatoes.
• Toss to coat and spread the potatoes back out on the griddle, pan or prepared baking sheet.
• You can also toss the potatoes with the oil and spices in a mixing bowl and then spread out on the griddle, pan or baking sheet.

• Place in the oven and roast, flipping the potatoes once.

• While the potatoes are roasting, make the Avocado-Cilantro Sour Cream.
• Gather and prep all the ingredients:

• Simply combine them all in a food processor or blender and voila!

• Serve with the piping hot sweet potato wedges!

Chef Tips and Tricks:

• If time allows, soak the sweet potato wedges in a bowl of water for 1-2 hours before roasting. This will help to make them crispier.
• I’m really in love with the cast iron baking pan shown in the photos. Because it’s cast iron, clean-up is pretty easy. You can also use a large cast iron skillet to roast the potato wedges or line a baking sheet with nonstick aluminum foil or parchment paper for easy clean-up.

Frequently Asked Questions:

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