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- 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 cartondairy sour cream
- 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,
- cal. (kcal) 233,
- Fat, total (g) 10,
- chol. (mg) 12,
- sat. fat (g) 4,
- carb. (g) 35,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 10,
- pro. (g) 3,
- vit. A (IU) 20456,
- vit. 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 (mg) 81,
- iron (mg) 1,
- Milk () 7,
- Percent Daily Values are based on a 2,000 calorie diet
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