Great flavor, funky texture. Cooked perfectly on the inside but kind of tough on the outside. Maybe lower the temperature and toss the potatoes in a little more oil to keep them moist while cooking.
Chili-glazed Sweet Potatoes
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.
More From Sunset
- 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
- 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
- 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. 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. 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. 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. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.
Only you will be able to view, print, and edit this note.Add Note