Print Options:

Chili-glazed Sweet Potatoes





Yields
Makes 8 to 10 servings

Notes: Bake sweet potatoes (through step 2) up to 1 day ahead; cool, combine in 1 pan, cover, and chill. Reheat, covered, in a 450° oven 5 to 10 minutes before combining with jelly mixture in step 4.

Chili-glazed Sweet Potatoes




Photo: James Carrier
 4 1/2 pounds sweet potatoes or yams
 2/3 cup red jalapeño jelly
 1/3 cup red wine vinegar
 1/4 cup minced fresh cilantro
  About 3 tablespoons lime juice
  Salt
Step 1
1

Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

Step 2
2

Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

Step 3
3

Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

Step 4
4

Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

Step 5
5

Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 218Calories from Fat 6
% Daily Value *
Total Fat 1.4g3%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 25mg2%
Total Carbohydrate 49g17%

Dietary Fiber 4.4g18%
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.