Barbecued wedges with lime cream

Method

• 1
  To make the lime cream, combine mayonnaise, sour cream, garlic, lime rind and Tabasco in a bowl. Season with salt and pepper. Cover and place in the fridge until required.
• 2
  Cook the potato and sweet potato in separate large saucepans of boiling water for 6-8 minutes or until just tender. Drain. Set aside for 20 minutes to cool. Place in a large bowl and drizzle with the oil. Sprinkle with the paprika and season with salt and pepper. Toss to combine.
• 3
  Preheat a barbecue grill or chargrill on high. Spray the potato and sweet potato wedges with oil. Cook, turning occasionally, for 8 minutes or until charred and tender. Transfer to a serving platter. Serve with lime cream.