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Enjoy this recipe from Good-For-You Everyday Meals (B117) .
Submitted by: from
2 lbs. sweet potatoes, cut into 1 inch wedges
1 T. olive oil
1/2 t. salt
1/8 t. pepper
1/4 c. orange juice
1 T. honey
1-3/4 t. chili powder, divided
1/2 c. sour cream
1/4 c. fresh cilantro, snipped
Place sweet potato wedges in a large plastic zipping bag. Add olive oil, salt and pepper to bag, toss to coat. Arrange potato wedges in an ungreased 13”x9” baking pan. In a small bowl, combine orange juice, honey and 1-1/2 teaspoon chili powder, set aside. Bake, uncovered at 450 degrees for f25 to 30 minutes until tender, shaking pan occasionally and brushing 3 times with orange juice mixture In a separate small bowl, combine sour cream, cilantro and remaining chili powder. Transfer potato wedges to a serving bowl. Serve with sour cream mixture for dipping. Makes 6 servings. | |
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Place sweet potato wedges in a large plastic zipping bag. Add olive oil, salt and pepper to bag, toss to coat. Arrange potato wedges in an ungreased 13”x9” baking pan. In a small bowl, combine orange juice, honey and 1-1/2 teaspoon chili powder, set aside. Bake, uncovered at 450 degrees for f25 to 30 minutes until tender, shaking pan occasionally and brushing 3 times with orange juice mixture In a separate small bowl, combine sour cream, cilantro and remaining chili powder. Transfer potato wedges to a serving bowl. Serve with sour cream mixture for dipping. Makes 6 servings. |
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