SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Baked Sweet Potato and Chile Wedges
- 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
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
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.