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Baked Sweet Potato and Chile Wedges Recipe

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This recipe for Baked Sweet Potato and Chile Wedges, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Evans
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lb. sweet potatoes (5 to 6 large)
2 tbsp. olive oil
1 tsp. sea salt
1/4 tsp. ground black pepper
1/2 c. orange juice
3 1/2 tsp. chili powder
1 tbsp. honey
1 8-oz. carton dairy sour cream
1/3 c. snipped fresh cilantro

Directions:
Directions:
Preheat oven to 450F. 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.

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.

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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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