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Baked Sweet Potato and Chile Wedges

Makes: 8 to 10 servings
Prep 20 mins Roast 450°F 25 mins
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)
  • 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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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