Chili-glazed Sweet Potatoes

Photo: James Carrier

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.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 6%
  • Protein: 2.4g
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Carbohydrate: 49g
  • Fiber: 4.4g
  • Sodium: 25mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

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