Meatless Monday–Chile-Glazed Sweet Potatoes

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

Ingredients:

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

Directions:

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