Baked Sweet Potato and Chile Wedges |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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These are a great sweet spicy side dish that pairs nicely with fish or meat. The dip included in the recipe is FANTASTIC! Ingredients:
3 1/2 lbs sweet potatoes (5 to 6 large) |
2 tablespoons olive oil |
1 teaspoon sea salt or 3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup orange juice |
3 1/2 teaspoons chili powder |
1 tablespoon honey |
1 (8 ounce) carton sour cream |
1/3 cup fresh cilantro (snipped) |
Directions:
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.
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.
5. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature.
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