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.
Ours unfortunately got overcooked by the 11 year old "sous chef" and became more like a semi-mashed potato mixture. However, the taste was quite good. I used a ready made glaze (honey chili or something to that effect) as I could not find red pepper jelly (only green). I did add more spice and the result was quite good. I reduced the amount of vinegar as well-- but the lime juice was perfect! I will make these again and see if I can get a more aesthetically pleasing result.
I didn't like this recipe at all, and I love yams, but my sister did like it so it may have potential. I felt the vinegar was over powering. I would use less next time if not take it out completely. I was hoping for a spicy sweet flavor and it was tangy/sour sweet. I also think the quality of jalapeno jelly you use makes a difference. I would use one that has more spicy kick.
OMG! SO tasty! Made for a potluck and everyone couldn't get enough! They're sweet but the jelly gives them a good little kick... Definately making again. Did step 1-2 a day prior, seemed to work out real well with the potluck being on a Friday evening
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