Baked Sweet Potato and Chile Wedges

1. 1

   Preheat oven to 450F Cut each unpeeled potato into 1-inch-thick wedges.

2. 2

   Place in a large self-sealing plastic bag; toss with oil, sea salt, and pepper.

3. 3

   Arrange in two 13x9x2-inch disposable foil pans.

4. 4

   Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.

5. 5

   Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.

6. 6

   Meanwhile, in a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 1/3 cup cilantro.

7. 7

   Transfer potatoes to a serving dish; serve with sour cream mixture.

8. 8

   Serve immediately or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.