Baked Sweet Potato and Chile Wedges
Recipe from Better Homes and Gardens

A generous sprinkling of chili powder kicks up the flavor of these oven-roasted sweet potatoes. Serve them as an appetizer or simple side dish.


Baked Sweet Potato and Chile Wedges

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Servings: Makes 8 to 10 servings.
Prep Time: 20 mins
Total Time: 45 mins
Related Categories: Sweet Potatoes, Vegetarian Sweet Potato
 
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Ingredients
  • 3 1/2  lb.
    sweet potatoes (5 to 6 large)
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  • 2  Tbsp.
    olive oil
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  • 1  tsp.
    sea salt or 3/4 tsp. salt
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  • 1/4  tsp.
    ground black pepper
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  • 1/2  cup
    orange juice
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  • 3-1/2  tsp.
    chili powder
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  • 1  Tbsp.
    honey
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  • 1  8-oz. carton
    dairy sour cream
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  • 1/3  cup
    snipped fresh cilantro
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Directions
1.
Preheat oven to 450 degrees 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.
2.
Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.
3.
Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.
4.
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 information
Calories 233, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 12 mg, Sodium 307 mg, Carbohydrate 35 g, Total Sugar 10 g, Fiber 5 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 8%, Iron 7%. Exchanges: Milk 7. Percent Daily Values are based on a 2,000 calorie diet
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