2 pounds, 4 ounces sweet potatoes, unpeeled
2 tablespoons vegetable oil
chili powder, to taste
(try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves
2 tablespoons vegetable oil
chili powder, to taste
(try using chipotle chili powder for a smoky heat)1-1/4 cups sour cream
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves
Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.
Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.
To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.
Serve the hot wedges with the dipping sauce.
Source: The Quick Recipe Cookbook, copyright 2000
