Preheat oven to 425° degrees.
Cut the ends off of the sweet potatoes and then cut them in half in the middle (not lengthwise). Cut each half in half lengthwise, then cut each quarter into 3 or 4 wedges. Place the sweet potato wedges in a large bowl and pour the Texas Sriracha sauce on top of them. Sprinkle a large pinch each of salt and pepper on top, then toss or stir to evenly coat the wedges.
Line a large baking sheet tray with aluminum foil and pour the sweet potatoes, along with any excess sauce, onto the tray. Bake for 20 minutes, then flip the potatoes and bake another 10-20 minutes or until they're browned and crispy at the ends. Remove from oven and let cool before serving.
To make the dipping sauce while the potatoes bake, mix together the sour cream, Texas Sriracha sauce, and cilantro together in a medium bowl. Season with salt and pepper to taste and some more sauce, if you like.
Serve the sweet potato wedges warm with the dipping sauce on the side. Serve immediately.
Need an appetizer that's sure to impress? Then try out these mini stuffed peppers on your guests. Think: baked stuffed peppers that are bite-sized! This is the perfect two-bite finger food for a swanky shindig or even a casual cookout.
To give these a barbecue flavored twist, I added some Stubb's Sweet Heat Bar-B-Q Sauce to the simmering meat filling and topped them with golden Cheddar cheese. The key to making the adorable little pepper 'boats' is to find the flattest side of the pepper by lying them down on your cutting board, this will be the bottom. Then cut off the tops lengthwise (not the actual stem top of the pepper), about one-third of the pepper, leaving stems attached. Keep the pepper scraps for filling, mincing them up, and scoop out any seeds of the pepper boats with a small spoon. Now they can be stuffed with barbecue beef filling and baked to perfection. To make these ahead of time, prep and fill these a few hours ahead or the night before, then bake them off right before serving.