Zutaten für Baked Sweet Potato And Chile Wedges
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup orange juice
- 4 teaspoons chili powder
- 1 tablespoon honey
- 1/2 cup sour cream
- 1/3 cup chopped fresh cilantro
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Zubereitung von Baked Sweet Potato And Chile Wedges
- Preheat oven to 450°F (232°C). Wash and cut 2 large sweet potatoes into 1-inch thick wedges.
- In a large bowl, toss the sweet potato wedges with 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper.
- Arrange the wedges in a single layer on two 13x9x2-inch disposable foil pans.
- In a small bowl, whisk together 1/4 cup orange juice, 3 teaspoons chili powder, and 1 tablespoon honey. Set aside.
- Bake the potatoes for 20-25 minutes, then brush generously with the orange juice mixture. Shake the pans gently.
- Continue baking for another 5-10 minutes, or until the potatoes are tender and slightly caramelized, brushing with the glaze once more and shaking pans occasionally.
- While the potatoes bake, prepare the sour cream dip: In a small bowl, combine 1/2 cup sour cream, 1 teaspoon chili powder, and 1/3 cup chopped fresh cilantro. Mix well.
- Once the potatoes are cooked, transfer them to a serving bowl.
- Serve immediately with the cilantro sour cream dip and the remaining orange juice mixture for dipping.
- Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
47g
Fat
22g
Carbs
15g
