Baked Sweet Potato and Chile Wedges

Total Time
45mins
Prep 20 mins
Cook 25 mins

These are a great sweet spicy side dish that pairs nicely with fish or meat. The dip included in the recipe is FANTASTIC!

Ingredients Nutrition

Directions

  1. 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.
  2. Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.
  3. Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.
  4. Meanwhile, in a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 1/3 cup cilantro.
  5. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature.

Reviews

(2)
Most Helpful

These are fabulous Erika!!! Thanks for introducing them to me!!

TheQuiettChef February 24, 2008

I didn't really like the orange juice in the marinade. That may be personal taste. I really enjoyed the wedges dipped in the sauce.

Lawsome November 26, 2007

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