Baked Sweet Potato and Chile Wedges

Baked Sweet Potato and Chile Wedges

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  • Prep Time


  • Total Time


  • Servings



  • 3.5

    lb sweet potatoes (5-6 large)

  • 2

    Tbsp olive oil

  • 1

    tsp sea salt or ¾ tsp salt

  • ¼

    tsp ground black pepper

  • ½

    cup orange juice

  • 3-½

    tsp chili powder

  • 1

    Tbsp honey

  • 1

    8-oz. carton dairy sour cream

  • cup snipped fresh cilantro


Preheat oven to 450 deg. 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 2 13x9x2-inch disposable foil pans. Meanwhile, in small bowl combine orange juice, 3 tsp of the chili powder, and honey; set aside. Bake potatoes, uncovered, 25-30 min 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 tsp chili powder and 1/3 cup cilantro. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature.


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