Tuesday, March 29, 2011

Baked Sweet Potato and Chile Wedges

3 1/2 lb. sweet potatoes (5 to 6 large)
2 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-free sour cream (or use Vegenaise)
1/3 cup snipped fresh cilantro

1. Preheat oven to 450 degrees 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. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature. Makes 8 to 10 servings.


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