Recipe

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• 3 1/2 lbs 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 tsp chili powder
• 1 tbsp honey
• 8 oz sour cream
• 1/3 cup snipped fresh cilantro
• 1/2 tsp chili powder

• 1 Preheat oven to 450 degrees F.
• 2 Cut each scrubbed and unpeeled potato into 1-inch-thick wedges. Place in a container with a tight-fitting lid and toss with olive oil, salt, and pepper.
• 3 Cover two metal pans with aluminum foil for easy clean up, if desired and arrange the wedges on the two pans.
• 4 In a small bowl, combine orange juice, 3 tsp chili powder, and honey.
• 5 Bake potatoes, uncovered, 25 to 30 minutes, or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.
• 6 Meanwhile, in a small bowl combine sour cream, 1/2 teaspoons chili powder, and 1/3 cup cilantro.
• 7 When potatoes are tender, transfer to a serving dish, and serve with sour cream mixture. Serve immediately or at room temperature.