Baked Sweet Potato and Chile Wedges

These are delicious and really simple to make. Sweet and spicy. Plus, they give you something else to do with sweet potatoes during the holiday season. Original recipe here.

Baked Sweet Potato and Chile Wedges

Baked Sweet Potato and Chile Wedges

Ingredients:

3 1/2 lb. sweet potatoes (5 to 6 large sweet potatoes)
2 tbsp olive oil
1 tsp sea salt
1/4 tsp ground black pepper
1/2 cup orange juice
3 tsp chili powder
1 tbsp honey

Preheat oven to 450°F. Cut each unpeeled potato into 1-inch-thick wedges. Place in a large self-sealing plastic bag and toss with oil, sea salt, and pepper. Arrange in two 13″x9″ pans. You can cover them with foil if you want an easier clean up.

In small bowl, combine orange juice, chili powder, and honey. Brush sweet potatoes with some of the mixture, but not all of it. Set mixture aside.

Bake potatoes 25 to 30 minutes or until tender, brushing every 10 minutes with orange juice mixture and shaking pan occasionally.

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