This recipe is from the Foodbuzz 24×24 party I hosted way back in June. My dinner party was called “Some Like It Hot” and featured chiles in every course from drinks to dessert. I love, love, love sweet potatoes, so when I saw this recipe it was an immediate yes for the menu.
The chile flavor here was subtle. If you’re a spice fan like me, you could definitely up the recipe to use two chipotles. But if you’re looking for just a touch of heat, try the recipe as is. It was definitely delicious, easy, and–all in all–pretty healthy. A winner on all accounts, I’d say!
Chile-Glazed Sweet Potatoes
adapted from Williams-Sonoma, Essentials of Latin Cooking
2 lbs. orange-fleshed sweet potatoes
2 TBSP olive oil
1 tsp. salt, plus more to taste
1 TBSP dark brown sugar
1-2 chipotles chiles in adobo
1-2 TBSP orange juice
1/4 c. chopped cilantro
1/2 c. Mexican crema, low-fat sour cream, or Greek yogurt
1. Preheat the oven to 400 degrees F.
2. Peel the sweet potatoes and cut into 1 1/2 in. chunks. In a bowl, combine the potatoes with the oil and salt. Toss to coat well. Spread in a single layer on a baking sheet and bake, without turning, until tender-crisp, 35-40 minutes.
3. Meanwhile, puree the brown sugar, chipotles, and orange juice.
4. Remove pan from the oven but leave the oven on. Using a thin spatula, carefully loosen the potatoes from the pan. Drizzle with chipotle puree. Spread back out into a single layer, if necessary, and return to the oven for 5 more minutes.
5. Transfer the potatoes to a serving dish, drizzle with crema, and garnish with cilantro. Alternately, serve the crema on the side. Serves six.
three years ago: honey cake with honey-cream cheese frosting