Carl Blackbird's Baked Sweet Potato and Chili Wedges |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a great way to add the very healthy sweet potato into your diet! If you're not serving them with sour cream, I would decrease the chili powder as they have a bit of a kick. Ingredients:
3 1/2 lbs sweet potatoes (5-6 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 teaspoons chili powder |
1 tablespoon honey |
8 ounces sour cream |
1/3 cup snipped fresh cilantro |
1/2 teaspoon chili powder |
Directions:
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.
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