Roasted Sweet Potato Wedges with Salsa Verde and Poached Eggs

Roasted Sweet Potato Wedges with Salsa Verde and Chipotle Crema

2 large sweet potatoes, cut into wedges
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp sweet paprika
Salt
Pepper

Salsa Verde

1 onion, sliced
4 tomatillos, halved
8 cloves garlic
2 jalapeños, stemmed
½ cup vegetable stock
Salt
Pepper

Chipotle Crema

½ cup sour cream or creme fraiche
1 chipotle in adobo, minced
Salt
Pepper

Poached Egg

2 eggs
2 tsp vinegar
Salt

1. Preheat oven to 450°F. 

2. On a sheet tray, roast the onion, tomatillos, garlic, and jalapeños until they are roasted with some char. Place into a blender and blend until smooth. 

3. Lower the oven to 400°F, toss the sweet potatoes with oil, cumin, coriander, paprika, and salt and roast until fork-tender and lightly crispy on the outside, about 15 minutes.

4. For the eggs, bring about 2 inches of water to a boil in a small, deep saucepan, then lower heat to barely bubbling. Add the vinegar to the water. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on a paper towel.

5. In a small bowl, mix the sour cream and chipotle. Remove the sweet potatoes from the oven and drizzle with the salsa and crema.

6. Top with poached egg and enjoy.