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Ingredients
- 3 1/2 lb. sweet potatoes (5 to 6 large)
- 2 Tbsp. olive oil
- 1 tsp. sea salt or 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup orange juice
- 3-1/2 tsp. chili powder
- 1 Tbsp. honey
- 1 8-oz. carton dairy sour cream
- 1/3 cup snipped fresh cilantro
Details
Preparation
Step 1
Preheat oven to 450°F. Cut each unpeeled potato into 1-inch-thick wedges. Place in a large self-sealing plastic bag; toss with oil, sea salt, and pepper. Arrange in two 13x9x2-inch disposable foil pans.
Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.
Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.
Meanwhile, in a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 1/3 cup cilantro. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature. Makes 8 to 10 servings.
Nutrition Facts
Calories 233, Total Fat (g) 10, Saturated Fat (g) 4, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 12, Sodium (mg) 307, Carbohydrate (g) 35, Total Sugar (g) 10, Fiber (g) 5, Protein (g) 3, Vitamin A (DV%) 0, Vitamin C (DV%) 26, Calcium (DV%) 8, Iron (DV%) 7, Milk (d.e.) 7, Percent Daily Values are based on a 2,000 calorie diet
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