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Photo of Southwestern Sweet Potato Wedges on white parchment paper with Cilantro - Avocado Sour Cream.
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4.41 from 5 votes

Mexican Sweet Potato Wedges with Avocado Cilantro Sour Cream

Mexican Sweet Potato Wedges with Cilantro - Avocado Sour Cream is an easy side dish perfect to serve with anything you're making this summer--especially grilled burgers and steaks!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dishes - Potatoes
Cuisine: Southwestern / Mexican
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Sweet Potato Wedges

  • 4 medium to large sweet potatoes peeled and each cut into 6-8 thick wedges
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt to taste

Avocado - Cilantro Sour Cream

  • 1 cup sour cream regular or light
  • 1 large avocado pitted
  • 1/2 cup chopped cilantro
  • 1 serrano or jalapeno pepper seeded if desired
  • 1 tablespoon lime juice
  • 1-2 cloves garlic minced
  • Salt to taste
  • Lime wedges for serving

Instructions

Sweet Potatoes

  • Preheat oven to 425 degrees.
  • Spread the potatoes out on a nonstick baking sheet.
  • Drizzle with the olive oil and toss to coat.
  • Combine the chili powder, garlic, onion, paprika, cumin and cayenne in a small bowl. Season to taste with salt.
  • Sprinkle the spice blend over the potatoes and toss to coat.
  • Place in the oven and roast for approximately 40 minutes, flipping the potatoes after approximately 20 minutes.

Avocado - Cilantro Sour Cream

  • Combine all the ingredients in a food processor or blender and process until smooth. Serve with sweet potato wedges with lime wedges on the side.

Notes

SUBSTITUTIONS:
  • Any oil, such as avocado, can be used to roast the sweet potatoes.
TIPS:
  • If time allows, soak the sweet potato wedges in water for 1-2 hours before roasting. This will help them become crispier.
  • Line the baking sheet with nonstick aluminum foil or parchment paper to make clean-up easier.
MAKE AHEAD:
  • Combine the spice blend and store in a covered bowl.
  • Peel and cut the potatoes into wedges, place in water, then refrigerate for up to a day.
  • Drain and pat dry.
  • Toss with the oil and spices then spread out and roast.
  • The Avocado-Cilantro Sour Cream can be prepped and combined 1 day ahead.

Nutrition

Serving: 1 | Calories: 378kcal | Carbohydrates: 35g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 836mg | Fiber: 8g | Sugar: 8g | Vitamin A: 19524IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 2mg