Baked Sweet Potato and Chile Wedges

By leejaywv

Ingredients

• 3.5 lb sweet potatoes (5-6 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

Servings 8

Preparation

Step 1

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.