Baked Sweet Potato and Chile Wedges by
Source: Better Homes and Garden
Ingredients
3 1/2 lbs. sweet potatoes (5-6 large)
3 Tbsp. olive oil
1 tsp. sea salt or 3/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup orange juice
3 1/2 tsp. chili powder
1 Tbsp. honey
1 - 8 oz. carton dairy sour cream
1/3 cup snipped fresh cilantro
Instructions
Preheat oven to 450 degrees. 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 pans.
Meanwhile, in small bowl combine orange juice, 3 tsp. of the chili powder, and honey; set aside.
Bake potatoes, uncovered, 25-30 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 tsp. chili powder, and 1/3 cup cilantro. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature.
Tailgate plan:
Place warm potatoes in airtight container. Do not chill. Place sour cream mixture in airtight container and place in insulated container with ice packs.
Meanwhile, in small bowl combine orange juice, 3 tsp. of the chili powder, and honey; set aside.
Bake potatoes, uncovered, 25-30 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 tsp. chili powder, and 1/3 cup cilantro. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature.
Tailgate plan:
Place warm potatoes in airtight container. Do not chill. Place sour cream mixture in airtight container and place in insulated container with ice packs.
Servings: 8