Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
roast:
25 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°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.

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  • Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.

  • Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.

  • 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

233 calories; fat 10g; cholesterol 12mg; saturated fat 4g; carbohydrates 35g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 10g; protein 3g; vitamin a 20456.5IU; vitamin c 15.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.4mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 307mg; potassium 591mg; calcium 80.8mg; iron 1.3mg.
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