Chili-glazed Sweet Potatoes

6 Reviews
ADD YOUR REVIEW
Photo: James Carrier
Yield
Makes 8 to 10 servings
November 2000
RECIPE BY Sunset

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.

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

Nutritional Information

  • Calories 218
  • Caloriesfromfat 6%
  • Protein 2.4g
  • Fat 1.4g
  • Satfat 0.2g
  • Carbohydrate 49g
  • Fiber 4.4g
  • Sodium 25mg
  • Cholesterol 0.0mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

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Ratings & Reviews

MielMani's Review

MplsErin
January 20, 2012
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.

Emz101's Review

Emz101
May 12, 2011
This recipe was ok, my main problem was the sweet potatos got to soggy and mushy.

drea99's Review

drea99
April 30, 2011
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.

jodipdx's Review

jodipdx
November 19, 2009
These were so not worth the trouble. Other than having some spice, they were overall pretty blah.

JenTruesdell's Review

JenTruesdell
November 14, 2009
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.

MplsErin's Review

MielMani
December 14, 2008
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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