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Baked Sweet Potato and Chile Wedges Recipe

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This recipe for Baked Sweet Potato and Chile Wedges is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 lb. sweet potatoes (5 to 6 large)
2 tbsp. olive oil
1 tsp. sea salt
1/4 tsp. ground black pepper
1/2 c. orange juice
3 1/2 tsp. chili powder
1 tbsp. honey
1 8-oz. carton dairy sour cream
1/3 c. snipped fresh cilantro
Directions:
Directions:
Preheat oven to 450ºF. 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.

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.

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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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