Baked Sweet Potato and Chile Wedges or Candied Sweet Potatoes

Baked Sweet Potato and Chile Wedges

The sweet potato

Sweet potatoes are another of my favorite foods this time of year, it offers great tasting appetizers, sides, and desserts. It is a very versatile root vegetable.






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 sour cream

1/3 cup snipped fresh cilantro


1. Preheat oven to 450°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.


Candied Sweet Potatoes







  • 6 large sweet potatoes
  • 1/2 cup butter
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • salt to taste


  1. Peel the sweet potatoes and cut them into slices.
  2. Melt the butter in a heavy skillet and add the sliced sweet potatoes.
  3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are “candied”. They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.