- 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
- calories 218
- caloriesfromfat 6 %
- protein 2.4 g
- fat 1.4 g
- satfat 0.2 g
- carbohydrate 49 g
- fiber 4.4 g
- sodium 25 mg
- cholesterol 0.0 mg
How to Make It
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.
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.
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.
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.
Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.