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Grilled Sweet Potatoes with Orange-Chipotle Glaze

Photo: Becky Luigart-Stayner
Yield 8 servings (serving size: 1 potato half)

Ingredients

  • 4 large sweet potatoes (about 2 pounds)
  • 1 can chipotle chiles in adobo sauce
  • 2 tablespoons butter or stick margarine, melted
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 (6-ounce) can thawed orange juice concentrate, undiluted
  • Cooking spray

Nutrition Information

  • calories 185
  • caloriesfromfat 17 %
  • fat 3.5 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.4 g
  • protein 2.4 g
  • carbohydrate 36.6 g
  • fiber 3.6 g
  • cholesterol 8 mg
  • iron 0.8 mg
  • sodium 240 mg
  • calcium 37 mg

How to Make It

  1. Prepare grill.

  2. Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well. While potatoes are cooking, remove 3 tablespoons adobo sauce from canned chiles. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use. Combine 3 tablespoons adobo sauce, butter, cilantro, salt, and juice in a small bowl. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until potatoes are done, basting frequently with orange juice mixture.