• 12 Ratings

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
Advertisement

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.

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

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

Instructions Checklist
  • 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; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 12 mg cholesterol; 307 mg sodium. 591 mg potassium; 35 g carbohydrates; 5 g fiber; 10 g sugar; 3 g protein; 20456 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews

12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0