Behind the Recipes
Loaded Sweetness, Stuffed Potatoes by Divya Gugnani
Makes 4 to 6 servings
INGREDIENTS:
3 1/2 lbs. sweet potatoes (5 to 6 large)
2 Tablespoons olive oil
1 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/2 Cup orange juice
3 1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1 Tablespoon honey
1 (8 oz.) carton sour cream
2/3 Cup scallions
PREPARATION:
1.Preheat oven to 450 degrees F.
2. Cut each unpeeled potato into thick wedges. Place in a large self-sealing plastic bag; toss with oil, sea salt, and pepper.
4. Place and arrange in two 13 x 9 x 2-inch disposable foil baking pans.
5. In small bowl combine orange juice, 3 teaspoons of the chili powder, nutmeg and honey; set aside.
6. Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, shake pan to even out mixture.
7. In a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 2/3 Cup scallions.
Plating: Transfer potatoes to a serving dish; serve with sour cream mixture.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
