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

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

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.