Baked Sweet Potato and Chile Wedges

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.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Roast: 25 mins 450°F
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Baked Sweet Potato and Chile Wedges
Ingredients
3 1/2
pounds sweet potatoes (5 to 6 large)
2
tablespoons olive oil
1
teaspoon sea salt or 3/4 tsp. 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 dairy sour cream
1/3
cup snipped fresh cilantro
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 Facts (Baked Sweet Potato and Chile Wedges)
    Per serving:
  • 233 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 12 mg chol.,
  • 307 mg sodium,
  • 35 g carb.,
  • 5 g fiber,
  • 10 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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