Chile Sweet Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2garlic cloves, green shoots removed
- Salt to taste
- 2chipotle chiles in adobo, seeded
- 2tablespoons adobo sauce from the chiles
- ½teaspoon ground cinnamon
- ⅛teaspoon freshly ground cloves (1 clove)
- ¼teaspoon freshly ground pepper
- ½cup chicken broth or water
- 1cup fresh orange juice
- 2tablespoons honey (or use light brown sugar)
- 1tablespoon finely chopped orange zest
- 2tablespoons extra virgin olive oil
- 4large sweet potatoes about 3 pounds, scrubbed
- Chopped cilantro for garnish optional
Nutritional analysis per serving (6 servings)
190 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 3 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
- Step 2
Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
- Step 3
Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.
- Sweet potatoes may be labeled as yams. Look for dark orange flesh.
- Advance preparation: You can make this dish several hours ahead of serving and reheat in a medium oven. You can assemble the dish through Step 2 several hours before you bake it.
Private Notes
Comments
Baked at 375 degrees uncovered for 30 minutes total. Basted with sauce at 10 minute intervals. Sweet potatoes were cooked and sauce had thickened but was not burnt.
This one didn't work out so well for me. The potaoes dried out, stuck to the pan and near-burned while still covered. But the aroma and flavor were quite good. I would like to try again, but next time I would use a higher, less wide pan, and check the potatoes way before 45 minutes.
This recipe is easy and delicious. I cut the chipotle to one and the recipe was perfect for people that don't care for spicy food. It still had a bite. In fact, I think 2 would send it over the top in the heat/spice range.
One of the best things I have made from NYT recipes. The sauce is fantastic.
I cut the chipotle in half and skipped the cloves altogether. Added some ginger to round it out. It is pleasant and very similar to Citrus Glazed Sweet Potato recipe also on this site. Important to cut potato in like-sized pieces for even cooking. Wish i had thought to toss in some acorn squash for a little variety. Leftovers reheat well.
This is a crowd pleaser with both my immediate and extended families. Over the years it expected to be on the table on Thanksgiving. I wouldn’t celebrate that day without this. Thank you, MRS!
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