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3 1/2
pounds sweet potatoes (5 to 6 large)
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2
tablespoons olive oil
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1
teaspoon sea salt or 3/4 tsp. salt
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1/4
teaspoon ground black pepper
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1/2
cup orange juice
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3 1/2
teaspoons chili powder
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1
tablespoon honey
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1
8 ounce carton dairy sour cream
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1/3
cup snipped fresh cilantro
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.
- Servings Per Recipe 8,
- Calories 233,
- Protein (gm) 3,
- Carbohydrate (gm) 35,
- Fat, total (gm) 10,
- Cholesterol (mg) 12,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 10,
- Vitamin A (IU) 20456,
- Vitamin C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 307,
- Potassium (mg) 591,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Milk () 7,
- Percent Daily Values are based on a 2,000 calorie diet
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