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Chili-Bathed Sweet Potatoes
This recipe is a variation of a Rick Bayless recipe by Martha Rose Shulman, the author of "The Very Best of Recipes for Health." Shulman makes a thinner glaze with canned chipotle and some of the adobo they’re packed in. The glaze makes a spicy contrast to the sweet potatoes.
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.
Serves 6
Ingredients:
2 garlic cloves, green shoots removed
Salt to taste
2 chipotle chilies in adobo, seeded
2 tablespoons adobo sauce from the chilies
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground cloves (1 clove)
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth or water
1 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely chopped orange zest
2 tablespoons extra virgin olive oil
4 large sweet potatoes (about 3 pounds), scrubbed
Chopped cilantro for garnish (optional)
Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh.
Directions:
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.
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.
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.
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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.
Serves 6
Ingredients:
2 garlic cloves, green shoots removed
Salt to taste
2 chipotle chilies in adobo, seeded
2 tablespoons adobo sauce from the chilies
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground cloves (1 clove)
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth or water
1 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely chopped orange zest
2 tablespoons extra virgin olive oil
4 large sweet potatoes (about 3 pounds), scrubbed
Chopped cilantro for garnish (optional)
Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh.
Directions:
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.
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.
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.
To print this page, "CTRL P" on your keyboard or use this environmentally friendly printing tool:
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