Alexia makes great easy frozen ready-to-bake sweet potato fries, but honestly, it’s not that much harder to make this recipe, which Better Homes & Gardens sent me in a promotional mailer.
Sweet potatoes? Yams? I don’t know. I buy the ones that are round, fleshy, and very bright orange.
It goes without saying that since you’re serving these with the skin on, scrub them well before using them.
Baked Sweet Potato and Chili Wedges (makes 8-10 servings)
- 3 1/2 lb round sweet potatoes (5-6 large)
- 2 T olive oil
- 1 t sea salt or 3/4 t salt
- 1/4 tsp ground black pepper
- 1/2 c orange juice
- 3 1/2 tsp chili powder
- 1 T honey
- 8 oz carton dairy sour cream
- 1/3 c snipped fresh cilantro
Preheat oven to 450. Cut each unpeeled sweet potato in 1″ thick wedges. Place in a very large self-sealing plastic bag; toss with oil, sea salt, and pepper. Arrange potatoes in two 13x9x2″ disposable foil pans or baking pans.
Meanwhile, for glaze, in small bowl combine orange juice, 3 t of the chili powder, and honey; set aside.
Bake potatoes, uncovered, for 25-30 minutes or until tender. During baking, shake potatoes to rearrange occasionally and brush three times with glaze.
Meanwhile, in another small bowl combine sour cream, remaining chili powder, and cilantro. Transfer potatoes to serving dish and serve with sour cream mixture. Serve immediately or at room temperature.