Grilled Sweet Potatoes with Orange-Chipotle Glaze

Photo: Becky Luigart-Stayner

Yield: 8 servings (serving size: 1 potato half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 17%
  • Fat: 3.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.4g
  • Carbohydrate: 36.6g
  • Fiber: 3.6g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 240mg
  • Calcium: 37mg

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

Preparation

  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.
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